Can you believe yesterday was the first day of fall?!? I love fall and I am welcoming the season with open arms, but I will miss the plentiful fresh vegetables as summer fades away. Summer squash is one of our favorite vegetables from the garden and this dish, hands down, is our favorite way to eat yellow summer squash.
In the south, we don’t always eat vegetables crisp and tender. Some of our favorite vegetables are best when they’re cooked low and slow until they are cooked to death and completely surrender. You’ll love the savory-sweet combination of young, tender, yellow summer squash and onions, kissed with smokey bacon.
The recipe is simple and basic. Here’s how I make them:
Melt the bacon fat in a large deep skillet.
Add the onion and chopped squash to the pan and toss to coat. Season with salt and pepper, to taste.
Cover and cook over low heat for about 20 to 40 minutes, or until tender, stirring several times. Taste, and adjust seasoning as needed. Stir well and serve.
If you can still find squash available grab some and make this recipe Southern-Style Yellow Summer Squash is like a goodbye kiss from summer!
Southern-Style Yellow Summer Squash
- 2 tablespoon bacon grease
- 2 Vidalia onions sliced
- 8 yellow summer squash small, chopped
- salt and fresh cracked black pepper to taste
- Melt the bacon fat in a large deep skillet.
- Add the onion and chopped squash salt and pepper to the pan and toss to coat.
- Cover and cook over low heat for about 20 to 40 minutes, or until tender, stirring several times.
- Taste, season as needed with salt, black pepper. Stir well and serve.
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