Yellow Crookneck squash is from the family of vegetables called summer squash; which includes zucchini and patty pan squash. Summer squash are named so as they are harvested when the vegetables are young and the skin still tender to eat with little or no cooking. In other words, you can eat summer squash either raw or cooked. In this recipe, we smothered the squash in a small amount of water with a sweet Texas onion, vibrant red bell pepper, seasonings and crumbled bacon. I had a couple junior cooks that I was teaching how to cook squash – Ashley and Marie.

Prep: 30 minutes
Serves: 6-8 as a side dish

Ingredients for Smothered Squash

4-5 Yellow Squash, sliced
1 medium Sweet Onion, chopped
1 Red Bell Pepper, sliced
4 slices bacon
2 cups water or chicken stock
Tony’s or Salt & Pepper to taste
2 tablespoons olive oil
1 cup Italian bread crumbs
1 cup Parmesan cheese

Cooking Directions for Smothered Squash

Begin by heating 2 tablespoons olive oil in a 6 quart pot on medium heat (#6).

Cook the bacon. Set aside on a paper towel to drain and cool.

Saute‘ onion and bell pepper until softened.

Add 2 cups water.

Season with small amount of Tony’s or Salt and Pepper.

Add the sliced squash.

Crumble the bacon and add to the squash.

Stir well.

Cook covered for 20 minutes.

Serving Suggestions for Smothered Squash

Serve in small bowls as a side item topped with a sprinkling of Italian bread crumbs and parmesan cheese.

Optional: Substitute bacon with sliced and cooked sausage or ground pork.

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