Steamed Stewed Squash and Onions with Bacon
There are a few summer favorites you will always find in our kitchen during the summer months; watermelon, fresh tomatoes and fresh yellow squash! This Steamed Stewed Squash & Onions with Bacon recipe has been around in my family for as many years as I can remember. Nothing has changed about the way it is cooked and that is as it should be. If it ain’t broke, don’t fix it, right?!
Now while I do season this dish with cut up bacon pieces, THERE IS NO BUTTER IN THIS RECIPE!
In fact, there are really only 3 ingredients plus the seasoning!
Peel and slice your squash into rounds. You could cut up the long way like French fries to get rid of the seeds, but you lose a lot of meat when you do that so we just enjoy the seeds too. Squash ‘cooks down’ like cabbage, so after it is done, there is much less than you started out with. Keep that in mind when determining servings.
Cut up your onions however you prefer. I cut them in rings, not too thin. We prefer to season sort of heavy with the pepper! Some foods are great with heavy pepper. I love my Crab Meat Stew heavy on the pepper but I add extra to my serving bowl, not the pot when cooking my Crab Meat Stew recipe.
Add everything to the skillet, turn the burner on medium heat, cover with the lid and cook until done. Stir occasionally but replace the lid which allows the steam to form. Do not add water. Steam will occur naturally with the lid on.
Cut each piece of bacon into 3 pieces. It looks like there is a LOT of bacon but it’s really only just a 3 or 4 slices cut up. This is a nice summer meal, meat included. All you need is some Waffle Iron Cornbread to go with it. Don’t turn on the oven in the summer, make your cornbread in the waffle iron like I did HERE.
- 4 medium yellow summer squash
- 1 large onion cut into rounds
- 3 or 4 slices of bacon, cut up
- Salt & Pepper to taste
- Peel and cut the squash into rounds, not too thin
- Peel and slice the onion into rounds also not too thin
- Cut each slice of bacon into 3 pieces
- Place cut up squash, onions and bacon into a large skillet.
- Season to taste with Salt & Pepper.
- Cook on Medium heat with lid on the pan until tender.
- Stir occasionally but be sure to replace the lid to allow the steam to formulate.
- Serve & Enjoy!
We have been brave and planted a couple of Yellow Summer Squash plants in our little above ground garden this year! We shall see how they do, we are hoping to be able to enjoy our favorite squash dish into late summer and early fall. You can see our little garden in my Summer 2015 Yard & Garden Tour.
How do you cook your favorite summer vegetables?
YOU MIGHT ALSO LIKE
Basil Grilled Tomatoes
Southern Style Cabbage Soup
Shirley Wood
Latest posts by Shirley Wood (see all)
- Hollywood Wax Museum Myrtle Beach Review - March 19, 2019
- DIY Blue & White Easter Eggs - March 19, 2019
- 9 Easy Spring Decorating Ideas (Merry Monday 245) - March 17, 2019
Jessica Holoka says
This will be great to make with Summer squash from our garden. Thanks for sharing with us for Maker’s Mix Up this week!
sue says
I love that you have shared an original recipe and haven’t tinkered with it. It is also special because it is a family recipe. Thanks so much for sharing with us at #WednesdaysWisdom
Alli says
Fresh squash is one of my favorite summertime foods! I like to crisp mine up towards the end. I guess mine is more stir-fried. 🙂 Anyway you make it, I love squash and your recipe looks so good.
casey says
This sounds amazing! I will definitely try this with our zucchini!! Last night I just baked some with butter, salt, and onion powder. I’ve even juice some just to make sure they get used! Haha.
I have a link up on my blog if you’d like to share a post!
Sherry says
I love squash. This looks so delicious! Double yum:-)