If you love squash, you’ll love this dish. If you don’t like squash, you’ll love this dish. I can almost guarantee it.
It reminds me of rich and silky mashed potatoes only with squash – and it’s got a secret ingredient.
Now that summer squash is readily available (and zucchini is always on hand), it’s the perfect time to make this Arizona original recipe. It came from the farmhouse kitchen of Caywood Farms in Casa Grande and was created by 89-year-old Sammy Caywood, who never really named the recipe. So, I named it Sammy’s Sensational Squash Side.
When describing this dish, the family just says, “It tastes like more.”
I couldn’t have said it any better.
Sammy’s Sensational Squash Side
2 large summer squashes
2 large zucchinis
2 tablespoons butter
1/4 cup milk (or 2 tablespoons powdered milk)
1 cup shredded cheddar cheese
(or 7-8 slices of American Cheese)
Salt and pepper to taste
Slice summer squash and zucchini into 1-inch rounds. In a medium pot, bring to boil about an inch of water. Add squash, cover and cook until fork tender, about 7-8 minutes. (Check to make sure water has not evaporated. Add more water if necessary.)
When done, pour squash into a colander and drain well. Return squash to the pot. Add butter and milk, stirring and mashing to break up the squash into small pieces. Add strips of American cheese or cup of shredded cheese (the secret ingredient!) and mix until completely incorporated. Add salt and pepper to taste. Serve hot.
Note from Sammy:
Try the same recipe using turnips instead of squash. Delicious, too.
Watch my one-minute kitchen video for this recipe: jandatri.com/recipes/one-minute-kitchen