I 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.
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!
Tomorrow we’ll have squash fritters from the leftovers!