You will need:
Squash (Remember, squash cooks down. I use about 8 pieces, because we can’t get enough of this when I make it.)
1 Stick of Butter
1 Can of Evaporated Milk
Salt and Pepper
First, you’ll need to cut your squash and onion up. I cut my onion into wedges. My squash, I cut at an angle. I have no idea why other than that’s what my Grandmother taught me and how she’s always done it. Melt 1 stick of butter over medium heat. Once melted, add squash and onion.
Sauté this down. It’s going to take a while. Keep your heat on medium. Cover with a lid and stir periodically to keep from burning. Once the squash has softened (see photo below) add your salt and pepper.
You’ll notice the closer it gets to being done, more water is present. At this stage, remove the lid and continue cooking. You want to cook the water out.
Once you have successfully cooked the water out, the squash will be soft and a little brown in some places. Now you want to add your canned milk, just a little at a time, until you have a nice, creamy sauce. You won’t even use half of the can.
Yum – Yum!