I use an old family recipe for making Steamed Stewed Squash & Onions with Bacon. My Mom made it this way and probably her Mom did too.
Make Stewed Squash and Onions any time of the year. This recipe is easily adapted for fresh squash in the summer and canned squash the rest of the year.
Stewed Squash is a great side dish using fresh produce from your summer vegetable garden or the local farmer’s market.
The great thing about this sauteed squash recipe is that I do not use butter. Instead, I let the natural water content of the squash and onions paired with bacon create the juices while cooking with the lid on the skillet. It is a simple way to make this delicious southern squash.
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- 4 medium yellow squash, sliced
- 1 medium Vidalia sweet onion, sliced
- Salt and Pepper to taste
- 3 or 4 sliced of thick bacon
How To Make Steamed Squash with Bacon
A simple recipe for the perfect way to make stewed squash on the stovetop.
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 seeds are really soft.
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.
Peel and cut up your onions however you prefer. I cut them in rings, not too thin. Onions will shrink while they are cooking also.
We prefer Vidalia onions in this, and most of our recipes. If you are not able to find Vidalia onions, use the white or yellow onions available to you.
Chop the bacon using a sharp knife.
You can chop the bacon as large or small as you prefer. The smaller you chop it up, the more likely there will be a bite in every fork full.
Add the squash, onions, and bacon to a large skillet and season well with salt and pepper. Cook on medium high heat with the lid on.
Remove the lid occasionally to stir, then replace the lid. Do not add water. Steam will occur naturally with the lid on. I find using stainless steel cookware to be the easiest way to enjoy waterless cooking for natural steam.
The squash is done when it is nice and tender.
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.
I will be the first to admit that stewed squash does indeed look like baby food. Don’t let that stop you from enjoying this classic squash finished dish.
If you enjoy a good squash recipe, scroll down for the link to Mom’s Squash Casserole. It’s one to make for a Thanksgiving side dish too.
- 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!
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