Mama's Squash and Corn

When I was a kid, there was a whole lot I wouldn't eat. Most of it was in the vegetable family. Cucumbers were the only exception. Those I have, and always will, eat in abundance. As I got older, I tried things and more often than not, liked them. Tomatoes, however, seem to be the exception to this rule. I can handle a stewed tomato in a sauce or soup, but if a slice so much as touches my food, I won't eat it. I just can't like tomatoes. In my family, this is appalling.

Squash was one of the vegetables I wouldn't touch. I don't remember when I tried it first, but now, it's one of my favorite veggies in just about any form you cook it. My favorite, though, is the way my Mama makes it most often - in a frying pan with corn and onions. I acquired two squashes at work the other day and emailed my mom for cooking instructions. I made my own pan of it this weekend and let me tell you, it was slap your grandma good. Not to mention super easy.

Ingredients: squash, 1 can of corn, 1 onion, butter (I used about half a stick), and the seasonings of your choice. My mom usually just does salt and pepper to keep everyone happy, but I like just a little kick so I sprinkled in some Cajun seasoning. 

 Slice your squash and chop up your onion. Add just enough water to the frying pan to cover the bottom (prevents sticking). Add the squash, onion and corn to the pan, then add butter to taste. I had one huge squash and one small one and it more than filled my frying pan - I had to switch to one I used in college as it was the biggest I have. I only used half an onion but feel free to add more. Butter, I used about half the stick and that was plenty. 

Cook on medium heat, stirring as needed. This is when you sprinkle in your seasonings so it cooks into the mix. I didn't time how long I cooked it, but I'd guess around 20 minutes - until the squash and onions are good and hot. 

So there you have it. A quick, easy summer side dish and about as southern as they come. With squash coming in fresh in your gardens (or if you're like me and don't have a yard for a garden, your local farmer's market), this is a quick, easy, inexpensive meal. It's fairly healthy too - especially if you leave out the butter. Let me know how you like it! 

If you're cooking for one, I recommend an average size squash and one of those small cans of corn. I cooked the two squashes as mentioned, plus a whole can of corn and I will be eating this stuff for at least the next 3 days - way too much for one person. 

Ingredients:

Squash - as many as you feel you need to feed you or your family 

1 can of corn (if you're feeding more than 4-5, I'd add another can)

1 onion - use to taste 

Butter - again to taste 

Spices of choice (I recommend Cajun seasoning, salt, pepper)

Instructions:

Slice squash and onion 

Add just enough water to the frying pan to cover the bottom 

Add squash, onion and corn 

Cook over medium heat for 20 minutes or until squash and onions are good and hot, stirring as needed and adding spices of choice to taste as you stir.