How To Fix Squash And Onions

Old School Squash and Onions with serving spoon

Depending on just how industrious we feel in the spring, our little garden behind the house can vary for 3 or 4 different varieties of fruits and vegetables to 6 or 8. One thing we always include though, is yellow crookneck squash. It's pretty easy to grow, usually produces in abundance, and it's something we all enjoy.

Old School Squash and Onions close up photo And while squash casserole and squash fritters are always toward the top of my list, classic Squash and Onions is probably my favorite way to use up the bounty of yellow squash we end up with every summer.

I've said it so many times, but it bears repeating… I just love simple, classic flavors. And since this recipe only calls for 4 ingredients, other than salt and pepper, so I'd say it certainly qualifies as simple. But it's oh so delicious. When I made it to shoot these pictures, I bet I ate about half of it all by myself.

Squash and onions served in blue bowl

We usually grow the crookneck squash, so that's what I use, but the straight neck variety works just fine. You can do this with zucchini, also.

I really like starting with bacon grease as it add a delicious savory element and also gives the dish a smoky flavor. I keep a jar in my freezer just for recipes like this. (See how I do that here.) But if you don't have a jar of that liquid gold tucked away, some butter will work too.

Old School Squash and Onions

Prep Time 10 mins

Cook Time 15 mins

Servings: 5

2 lbs yellow summer squash
1 sweet onion
2 tablespoons bacon grease (or butter)
1/3 cup chicken broth
salt
pepper

Wash and slice the squash into 1/4-inch slices discarding the stem and bud ends. Peel, half, and slice the onion into 1/4 slices.
In a large skillet over medium heat, melt the bacon grease and add the onions. Cook for about 3 minutes. Add the squash and cook for 3 to 5 minutes. Add the chicken broth and cover. Cook for 5 to 8 minutes, stirring occasionally, or until the squash is cooked to your desired tenderness. Add salt and pepper to taste.

Tag me on Instagram: @SouthernBite using the hashtag #SouthernBite, so I can see how it turned out!