This summer, we have really enjoyed fresh yellow squash, especially the locally grown. I like it most any way it is prepared. This recipe is my husband's favorite way for me to fry squash. I guess it's because it's a little sweet.
I fry it in the cast iron frying pan that was given to us as a wedding gift 56 years ago.
Total Time: 30-45 minutes
Yield: 3-4 servings
Ingredients:
- 3-4 medium yellow squash
- 1 sweet onion
- salt & pepper
- 1 Tbsp sugar
- 3/4 tsp bacon grease
- Butter Pam cooking spray
Steps:
- Slice squash into chunks. Cut onion into small pieces. Place into medium size mixing bowl. Add salt and pepper and stir together.
- Spray cast iron frying pan with Pam. Place bacon grease in pan (just enough to coat the bottom of the pan). Pour off any excess. Heat pan on high.
- Pour squash mixture into hot frying pan. It should sizzle. Stir for a few seconds then reduce heat to medium.
- Cover and cook approximately 10 minutes stirring once or twice in between.
- Reduce heat to low medium. Remove lid and stir in sugar, put lid back on and continue to cook covered, stirring frequently, until sugar is dissolved and squash is tender.
- Remove lid. Continue to cook uncovered and stir frequently until juice is blended and squash begins to stick.
- This produces a gummy substance that mixes in with the squash and makes it brown. Its the sweet gummy stuff that makes it lip-smacking good.
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