Recipe: Yellow Squash Southern Style
One of my favorite treats in the summer growing up in the south was homegrown, vine-ripened tomatoes and crookneck 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 if you have little ones you are trying to teach to eat veggies leave out the heat and add a pinch of sugar.
Southern Style Yellow Squash is a quick and simple recipe that is a staple for many, especially southern gardeners. When the squash is ready for harvest you are considered blessed when you hear that knock on your door. Its the sound that your neighbors small garden is doing well this year and they have to come to share the bounty! And to keep things country-even, you will pop by later this month with a nice homemade pie or two for their Sunday supper.
- Yellow Squash sliced into 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 a skillet or small dutch oven, whichever 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.