• Squash & Pearl Onions YUM!

    COOKING SQUASH AND PEARL ONIONSI would never have thought of combining squash and pearl onions together, but when my dear friend, Oneta Brandon, served it to us twenty-five years ago, I started adding her idea to the many ways that we cook squash at our house.

    There’s really no “recipe” to this one, but it is awfully good! Actually, it is awfully good if you are a squash lover. My son would tell you that it is the most awful thing I serve. :) However, his sons told me they really liked the addition of the cheese so there is justice in the world! AND…we’ll have leftovers tonight that will be squash fritters tomorrow.

    Ingredients

    Yellow Squash, about 8
    Pearl Onions* (drained well)
    Velveeta Cheese (a few cubes) OR about 1/2 Cup Mild Cheddar
    Sugar, to taste*

    1. Boil squash until tender in salted water. I use about 1/16 to 1/8 cup of salt.  Drain well.

    2. According to the texture I want on a given day, I might actually pulse once or twice in the food processor.

    3. Put in pan over low heat and add a few chunks of cheese. Today I used Velveeta, but last week I used about 1/2 cup of grated mild cheddar.

    4. Stir until melted.

    5. Stir in sugar if you want it. I used about 1/8 of a cup for Rickey’s taste.

    6. Carefully stir in onions two or three minutes before removing from heat. If you are not very careful, they will break.

    *I’ve never heard these called anything but pearl onions; however, the 15 oz jar I used was called Aunt Nellie’s Holland-style onions. They were located with the mushrooms, olives, etc.  I’ve also used all  kinds of cheese. Of course, Velveeta does melt best.

    *Obviously, if you are going low carb, omit the sugar! :)

    If you forget and add the onions early like I did here, you will have to stir very carefully not to break the "pearl."

    If you forget and add the onions early like I did here, you will have to stir very carefully not to break the “pearl.” This pan has Velveeta in it.

    Delicious! You may want to remove from pan with a slotted spoon if you have a lot of melted cheese.

    Delicious! You may want to remove from pan with a slotted spoon if you have a lot of melted Velveeta as I do here.

    This squash was made with mild cheddar. It doesn't really look different, but the texture will be different from that made with Velveeta.

    This squash was made with mild cheddar. It doesn’t really look different, but the texture will be different from that made with Velveeta.

    My lighting was horrible on this day, but this is made with cheddar. It will make less juice than the Velveeta.

    My lighting was horrible on this day, but this is made with cheddar. It will make less juice than the Velveeta.

    Tomorrow we’ll have squash fritters from the leftovers!

    About Fredda Jones

    Fredda Davis Jones was raised “in the country” in Comanche County and learned very early that creativity and innovation are traits that can flourish even in small-town Texas and that with enough effort, indeed nothing is impossible, including being married to the same man for over 40 years! Rickey and Fredda have 2 children, 5 grandchildren, and a crazy life that includes sitting in the bleachers several times a week. The rest of her time is spent creating great content for texansunited.com and marketing small-town Texas.
    This entry was posted in Low Carb Recipes, Our Texas Recipes, Side Dish/Bread and tagged , , , , , , . Bookmark the permalink.

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