Summer Squash cooked in a little bacon fat with lots of onion and a little thyme or tarragon. This Summer Squash and Onions is one of the most delicious ways to eat squash.
Summer squash is plentiful in the south during July and August. I much prefer it to zucchini. It has a natural sweetness and pan frying it brings out even more sweetness.
Fresh yellow crookneck squash are so tender and delicious, especially the smaller ones.
Summer Squash and Onions is a simple dish with plenty of flavor from bacon grease and onion.
If you wanted to make this vegetarian, you could leave out the bacon grease and use more butter or olive oil. I like to add just a little dried or fresh thyme for some herb flavor. Basil or rosemary would be good too.
If you’re trying to find more vegetable dishes your kids will eat, try this one. Kids love the sweetness. If they don’t like onions, just remove them before serving.
Try These Other Summer Sides:
- Creamy Italian Cucumber Salad– so easy to make!
- Southern Hot Honey Butter Corn– perfectly sweet and spicy.
- Summer Succotash– a wonderful southern side full of corn, lima beans, and bacon.
- Grilled Corn and Butter Bean Salad– simply delicious.
- 3 tablespoons bacon grease
- 1 tablespoon butter or olive oil
- 5 medium yellow squash, sliced into circles
- 1 medium sweet onion, sliced
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried thyme or tarragon, or use about 2 teaspoons fresh
- In a large pan, preferably cast iron, heat bacon grease and butter. Add squash and onion.
- Sprinkle sugar over squash and onion. Cook over medium-low heat for 20 minutes, stirring occasionally.
- Stir in salt, pepper, and thyme and serve.
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