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Stewed Squash

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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