Stewed squash is a southern food that can be very healthy – or not. It depends on which fat or oil you use for the “stewing” process. The traditional southern way is to use bacon drippings, but for a healthier version, you can use olive oil or canola oil.
Smaller squash work better for this recipe, but any size will work as long as they haven’t started to get too firm. Also, you can use yellow straightneck or yellow crookedneck squash. For the onions, I like to use Vidalias, but use the variety of onions you like best.
Holle’s Stewed Squash
what you’ll need:
- 2 tablespoon bacon drippings or oil
- 2-3 cups squash, sliced 1/4 or 1/3 inch thick
- 1 cup sliced or diced onions
- garlic salt
- black pepper
- grated parmesan cheese (optional)
Directions: Heat oil or fat in large skillet over medium heat. Add squash and onions.
Cook until vegetables are tender, stirring occasionally.
Sprinkle with garlic salt and pepper and reduce heat to simmer. Cook until veggies are very soft. Add parmesan cheese, if desired.