A true southern side dish that I remember my friends Granny’s always had on the Sunday Supper table growing up. While this recipe calls for bacon, I always have guanciale so I gave it a little Italian spin!
You will need:
4 lbs fresh yellow squash, sliced
1 large onion, diced
1 tbsp olive oil
1 tbsp butter
3-4 tbsp cut bacon , pancetta or guanciale
1 tsp salt
1 tsp pepper
Add olive oil to hot pan, toss in Guanciale and cook for 10 minutes until just crisp. Add onion and cook until translucent, 5-10 minutes. Toss squash, salt and pepper into skillet then stir until well combined. Cover pan, reduce heat to medium-low then cook for 10 minutes or until tender. Remove lid, increase heat to medium-high then cook and stir until all liquid has cooked out and squash is starting to sizzle and brown (about 5-10 minutes depending on pan size). Turn down to low, add butter and stir until smooth. You can even add some grated cheese, you KNOW I did!
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