Diary of a Chef · Just Chefn Around

Creamed Squash

55 minutes · 3 servings

By Diary of a Chef

Ingredients

• 2½ lb medium yellow squash
• 1 large sweet onion (Vidalia)
• 4 tbsp unsalted butter
• 3/4 cup heavy cream
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 5 oz sharp cheddar, grated from a block

Instructions

1. 1Sweat the onion

   Melt the butter over medium. Cook the onion until soft and translucent, not browned.

2. 2Cover and collapse

   Add the squash, salt, and pepper. Stir, cover. Stir once halfway.

3. 3Cook down and mash

   Lid off. Stir and press until a thick chunky stew — no standing liquid, no intact rounds.

4. 4Add cream and reduce

   Stir in the cream. Simmer until it is a thick stew a spoon stands in. Cream must disappear into the squash — if it looks like sauce on slices, keep going.

5. 5Cheese finish

   Pull the pan off heat and let the bubbling stop. Stir in the cheddar a handful at a time until the stew turns golden and glossy. On heat it breaks and goes grainy. If it seizes, a splash of cream and hard stirring rescues it.

6. 6Season, rest, serve

   Taste — go easy on salt, the cheddar already brought some. Rest off heat.