I’ve always like spinach, even when I was a young ‘un. Some people abhor spinach, and I’ve always wondered why? There is one exception: creamed spinach. Even the most recalcitrant youngster will gravitate towards it. Now that summer is in full bloom, and spinach is abundant, I like to experiment with the vegetable. Another thing that is abundant right now is summer, or yellow squash. Which got me thinking, why not combine the two? After all, both veggies have their own flavor profile. The result was delicious. Here it is, Creamed Spinach with Summer Squash. If, for some reason you can’t fund summer squash, zucchini will do just as well. We served this dish as supper over pasta (in our case, bucatini). But you can combine it with rice or any other preferred grain. It also goes beautifully with baked ham, chicken, veal or even, liver. Let me add that the dish may be garnished with sliced hard-boiled eggs.



2 tablespoons butter
2 tablespoons flour
1 tablespoon olive oil
1 medium onion, peeled and sliced into thin rings
1 medium yellow squash, washed and sliced into bite-sized pieces
2 pounds fresh spinach, washed and chopped
1¼ cups light cream
1 tablespoon fresh chopped dill or 1 teaspoon dried
Salt and ground black pepper to taste
1 hard-boiled egg, for garnish


  1. In a large saucepan or skillet, melt the butter over low heat. Remove the pan from the heat and, with a wooden spoon, stir in the floor. This will  give you a light roux as a base for the sauce.
  2.  Return pan to heat, add the olive oil and stir in the onion and yellow squash. Sauté for about 3 minutes until onion and squash are soft. Gradually add the cream, stirring constantly over moderate heat until thickened.  Add spinach and dill. Cook, stirring constantly for 4 minutes. Add salt and pepper, and serve.
    Yield: 4 servings.