Dixie Winfrey, a caterer, traveled to France and learned how to master velouté (a velvety “mother sauce” made with a butter-based roux) after having it served over squash blossoms. Back home, she tried the same sauce technique over the actual squash, which she simmered just enough to retain some of its crunch. Even her squash-phobic daughter (Judith Winfrey, of Love Is Love Farm at Gaia Gardens) approved. Now squash is a staple in both their kitchens during the summer months.
2 medium yellow squash
1/2 teaspoon (about) salt
1 1/2 tablespoons butter
1 1/2 tablespoons all-purpose flour
1 large clove garlic, peeled and smashed
1 cup heavy cream
1 teaspoon concentrated chicken stock (or substitute about 1/3 cup chicken broth for part of the cream)
Salt and freshly ground pepper to taste
Chopped parsley for garnish
1. Trim the ends of the squash and discard. Halve each squash lengthwise, then crosswise, in four pieces. Fill a medium skillet with a half-inch of water and add squash, cut side down, in a single layer. Season with a little salt and bring to a simmer, turning once, until tender but still firm. Drain on paper towels.
2. In a small saucepan, melt the butter over medium-low heat. Add the flour; cook and stir two minutes. Raise the heat to medium. Slowly stir in the cream and garlic; cook and stir until bubbly. Add stock; cook and stir a few minutes longer. Remove garlic. Season to taste with salt and pepper. Arrange cooked squash on plates and spoon the sauce over it. Garnish with parsley.
Makes 3 to 4 servings.
This article originally appeared in our July 2013 issue.