Aunt Freedom’s Squash & Onions
Yellow crookneck squash can be found at nearly every roadside farm stand in South Carolina. It is fairly easy to grow and its versatility makes it a go-to vegetable.
Here in the South, squash is often either breaded and fried like okra, mixed into a casserole dish topped with Ritz Crackers, or (and the way that my Daddy likes it), fried to mush.
Although I love fried food and Ritz Crackers, I just don’t love the mush factor.
But fast forward a few years and my brother Bunny married a well qualified farm girl who could work magic with vegetables. She turns them into a delicious meal every time. (Meet Freedom, now “Aunt FreeFree” to my kids, here.)
Her Squash and Onions recipe makes sure the vegetables don’t turn to mush—that they caramelize and still remain the perfect firmness to enjoy.
I love this recipe and it makes for a great summertime side dish for any meal!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients:
6 large yellow squash
2 Vidalia sweet onions
4 tbsp bacon grease (may be switched out for olive oil)
1 tsp salt
1 tsp pepper
2 tsp Cavendar’s Greek Seasoning
*This pre-seasoned cast iron skillet is perfect for this dish! Check it out here >
Instructions:
Wash squash and chop into one inch pieces.
Peel and chop onion into one inch pieces. (Keep separate from the squash at this time.)
Heat 2 tbsp of bacon grease in a saute pan or skillet on medium high heat.
Saute onions in bacon grease on medium high heat, stirring every 1-2 minutes until lightly browned. (Approx. 10 min)
Remove cooked onions from the pan and set aside.
Heat remaining 2 tbsp of bacon grease in the same pan.
Add squash, salt, pepper and Greek seasoning to the pan.
Saute squash in bacon grease and seasoning on medium heat for 15 minutes, stirring every 3-5 minutes.
Return onions to pan with the squash and saute for an additional 5 minutes on medium low.
Do not over stir or squash will become mushy.
Remove from heat and enjoy!
