Creamy, comforting, and satisfying. You might not think that a bowl of summer squash could be all those things on a cold winter night, but wait til you try this.
I originally developed this as a low-carb alternative to grits or creamed corn, but I find myself craving it for its own sake. It makes a great side dish with roasted meats instead of the usual starches and it’s gluten-free too.
Try it next time you want something warming and comforting, yet a bit out of the ordinary.
Here’s a photo of the Creamy Chive Yellow Squash below.
2-1/2 pounds yellow squash
1 cup milk
2 Tbsp butter
1/2 tsp salt
1/4 tsp white pepper (or to taste)
pinch of garlic powder
2 oz cream cheese
1 tsp dried chives
1/4 tsp sugar or sweetener (or to taste), optional
Wash and trim the squash, and cut them into chunks. Using a food processor, chop the squash pieces into a small mince, leaving a good amount of texture (this is best done in batches.)
Taking a handful at a time, squeeze the excess water out of the minced squash.
Place the drained squash in a medium saucepan, add the milk, butter, salt, pepper, and garlic powder, and heat until just boiling. Cover, reduce heat, and simmer for about 15 - 20 minutes until squash is tender. Add the cream cheese, chives, and sugar. Blend thoroughly and adjust seasonings. Heat through and serve.
Please join us tomorrow to read our new recipe for Macaroni and Cheese Breakfast Pie, which works equally well as a memorable Valentine’s Day breakfast in bed as it does as a morning Winter comfort food.
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