MaMa's Country-Style Creamed Summer Squash, with my bit of fresh thyme thrown in, a quintessential taste of her summer table
More on the skillet steamed squash from the last essay of that name.
The method was the one my maternal grandmother, known to us as MaMa, used to cook the sweet, young yellow crooknecks from my grandfather's garden throughout the summer, although she did it in a deeper saucepan rather than the skillet I use nowadays.
But while she did sometimes bring them to the table whole, she more often took them one step further and creamed them. Read More