Presented by Sephira Shuttlesworth, PhD
February 9, 2022
4 – 6 yellow squashes
2 – 3 Large onions
2 – 3 strips of bacon
salt to taste
1 tsp. sugar (optional)
No kitchen is complete without a cast iron skillet!
In a large cast iron skillet, cook the bacon to render the drippings. Remove the bacon. Set the skillet aside as you will need it (and the drippings) later. Wash the squash and remove the ends. Peel the onions. Cut them all into slices about ½ inch thick. Place the squash and onions in separate boilers, cover with water (only to the level of the vegetables), and boil until soft. Remove the vegetables from the boilers and place them in the hot skillet with the bacon fat. Cook the vegetables on medium high heat until they brown lightly. While the dish will have a naturally sweet flavor, add a teaspoon of sugar if you desire. Enjoy!