Mother's Stewed Squash

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 156.3
  • Total Fat: 12.0 g
  • Cholesterol: 31.1 mg
  • Sodium: 11.4 mg
  • Total Carbs: 11.6 g
  • Dietary Fiber: 4.2 g
  • Protein: 3.9 g

View full nutritional breakdown of Mother's Stewed Squash calories by ingredient
Report Inappropriate Recipe

Submitted by:


Squash and onions stewed together until sweet and yummy Squash and onions stewed together until sweet and yummy
Number of Servings: 2


    3 medium squash (yellow and/or crook necked)
    1 small onion
    butter or equivalent substitute
    salt and pepper to taste


First, clean your squash. If there is any grit imbedded in the skin, peel those sections. Whether or not you want to peel the squash is determined by the age of the squash. If the squash is young and tender, go ahead and slice into rounds. If it is older and more woody, peel the entire vegetable, seed it, and cut into strips.

Second, dice your onion. The size and kind of onion is really a matter of taste. If you really like onion, you might want to put in two instead of one. If you really don't like onion, put in a half of onion instead.

Third, melt your butter in the pan over medium high heat. Please use either real butter or olive oil. Plasticized whey, or margarine as it is marketed, is bad for you. I can't guarantee the sweetness of the unfinished dish if you use something aside from butter, but I do know that some people use olive oil, and it comes out fine.

Fourth, put in the squash and onion at the same time, stir to cover with butter (or substitute) then put the lid on and let it cook for about five minutes. After five minutes, the squash should be cooked and hopefully the onions will be browning.

At this point it really does become a matter of taste. If you continue sauteing the mixture, the squash and onions will brown, and the squash will loose some of it's definition. You might also need to add some more butter to keep it from sticking. If you want, you can cook this down until it looks almost like a relish, with the squash being almost indistinguishable from the onions.

Simply take it off the heat when it's as done as you want it and serve.

The serving size is approximate, because this will really reduce down. I would suggest two servings for this recipe, but it could easily become four with the right size squash.

Number of Servings: 2

Recipe submitted by SparkPeople user ATUINSAILS.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.