Stewed Summer Squash And Onions Recipes

STEWED YELLOW SUMMER SQUASH

Steps:

• Cut bacon into 1/4-inch thick strips (lardons). Slice squash and set aside.
• Cook bacon lardons in a saucepan over medium heat until crispy, 5 to 7 minutes.
• Add squash, onion, sugar, salt, and pepper to the bacon and bacon grease. Add enough water to cover and cook over medium-low heat for 45 minutes. Much of the water will evaporate; add more if needed.

STEWED SUMMER SQUASH AND ONIONS

Steps:

• Slice squash as thinly as possible- I use a mandoline to do this quickly.
• Melt butter in large skillet over medium heat.
• Add squash and onions and season then cover with water.
• Cook, stirring occasionally until water evaporates.
• Can be eaten at this point, but I like to cook it until it is almost brown, you just have to stir very frequently because it will stick pretty bad. Cooking it a long time will caramelize the vegetables and it becomes a sweet side dish. Warning- it isn't pretty, but it is tasty!
• Make this into a main dish by adding chunks of ham during cooking. Also delicious!

STEWED ONIONS

Steps:

• Heat oil in large skillet over med to med-low. Add onion, cook 10 min or til soft and browned. Add sugar, barbecue sauce, and vinegar.
• Cook 30 seconds or til liquid evaporates. Sprinkle with salt and pepper.

STEAMED YELLOW SQUASH WITH VIDALIA ONIONS

Steps:

• Wash and quarter the squash. Steam in a skillet or saucepan over water until al dente. (Time depends on the size of your squash -- usually about 4-5 minutes.).
• Heat the butter in a saucepan over medium-high heat. Saute the onions until translucent. Add the steamed squash and season with salt and pepper to taste.