- 1
Ingredients
- 1 tablespoon of bacon drippings
- 3 tablespoons of salted butter, divided, or to taste
- 1 cup of chopped Vidalia or other sweet onion
- 1/2 cup of chopped sweet green bell pepper, optional
- 2 pounds of yellow summer squash, chopped or halved and sliced
- Pinch of granulated sugar
- Kosher salt, freshly cracked black pepper and Cajun seasoning, to taste
- Chopped fresh herbs, optional, to taste
Preparation
Step 1
Melt the bacon fat and 2 tablespoons of the butter in a large lidded pot or deep skillet. Add the onion and bell pepper and cook over medium heat about 5 minutes until tender. Add the chopped squash and sugar, toss to coat, cover and cook over low heat for about 20 to 25 minutes, or until tender, stirring several times.
Taste, season as needed with salt, black pepper and Cajun seasonings. Add the remaining tablespoon of butter and toss in fresh herbs if using. Stir and serve in small bowls, along with some of the simmering liquid.
Cook's Notes: For 2 pounds of squash you'll need about 4 to 6 medium sized squash or about 5 cups chopped. May also use a mixture of yellow and zucchini squash if you like. If you have a little V-8 juice in the house, add in about 1/4 cup with the squash and seasonings. If using dried herbs add those in earlier. Pass freshly grated Parmesan cheese at the table. May also use this recipe for pattypan squash; just cook it a little longer.