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This squash recipe is a spin on an old classic, creamed pearl onions. Creamed onions have a European history, traditionally being served with meat dishes. Today, creamed onions are popular in the Midwest, the South and New England. There are a lot of recipes out there that call for frozen pearl onions, but I always recommend using fresh. I wanted to add a little something extra and decided to add some summer squash to the mix. This recipe is fairly easy, and only takes about 30 minutes from start to finish. And what a great side for Thanksgiving Dinner!
10 oz. package fresh pearl onion, blanched and peeled
4 small yellow squash, cut up
1 tbs. salted butter
4 cloves garlic, finely chopped
1/2 tsp nutmeg
few sprigs parsley, chopped
1 bay leaf
1/2 cup beef broth
1/2 pint heavy whipping cream
Salt and pepper to taste
To blanch the pearl onions, bring a pot of water to a boil and add the onions. Boil for one minute, drain, and put in an ice bath. When cooled, drain and peel the onions.
Heat 1 tablespoon of salted butter in a sauté pan on medium to medium-low heat. I like to use a stainless steel pan for this dish. When a non-stick pan is used, you don’t get the little bits to de-glaze; those little bits hold so much flavor! Sauté garlic until soft and add squash and blanched onions. Cook for 5 min then add the beef broth, parsley, nutmeg and bay leaf. Simmer for about 5 minutes and add the heavy whipping cream. Cook down for about 10 minutes OR until thickened and creamy. Sometimes I have to simmer for an additional 5-10 minutes to get a creamier consistency. Add salt and pepper to taste, remove bay leaf and serve. I use about 1-1 1/2 teaspoons of salt, but I love salt. Add it slowly until you reach the saltiness you prefer.
I made this dish as a side to my creole barbecued shrimp (stay tuned for recipe), however, as I stated above, it can be served as a great accompaniment to meat dishes, or served alone as a vegetarian dish. While I haven’t tested it, you could substitute a number of different vegetables, to include zucchini, mushrooms, brussel sprouts, etc. I would love to hear how this recipe turns out, or any new ideas for variations!