One of my favorite treats in the summer growing up in the south was home grown, vine ripened tomatoes and crook neck yellow squash. I have a bunch of favorite recipes, but the simplest is always the best. Please try it once with the crush red pepper, a tiny pinch or two give it the color it needs and nd if you have little ones you are trying to teach to eat veggies leave out the heat and add a pinch of sugar.
- Yellow Squash sliced in to 1/2 inch discs
- 1/2 white onion, sliced thin
- 1 Tablespoon bacon grease or butter – I use grass fed ghee butter.
- 1/2 cup water
- salt, pepper and optional but colorful crushed red pepper ( no more than a teaspoon or two) to taste.
Place squash and onion in skillet or small dutch oven, which ever one you have that has a lid. Add bacon grease or butter and about 1/2 cup of water, bring to a simmer over medium high heat. Reduce heat to medium and cover and check to see if you might need to add another 1/4 cup water to keep the squash from sticking to the pan. Cook ten minutes longer or until squash and onions are translucent., add crushed red pepper. Strain out of the pan and salt and pepper to taste. Serve warm.