Southern Yellow Squash With Onions Recipes

Steps:

• Fry bacon until crisp, remove from skillet.
• Add chopped onion, cook until translucent.
• Add sliced squash fry stirring frequently until squash is tender.
• Season with salt and pepper.
• Crush bacon and add back to pan.
• Either yellow zucchini or crookneck squash work well in this dish.

Steps:

• Cut squash into thin slices. Spread slices out onto paper towels. Salt and allow to "sweat". After 10 minutes blot with paper towel. Flip slices over and repeat with salt and blot after 10 minutes. This allows salt to flavor squash and releases water for better sautéing.
• In a 10 inch saucepan combine olive oil and butter. Lightly sauté onion first and set aside into small bowl.
• In same saucepan sauté squash on low heat until tender. Before removing from heat add sautéed onions and sprinkle with Lawry's seasoned salt, garlic powder and black pepper.
• Note: For best flavor use a sweet onion.

Steps:

• Preheat oven to 350 degrees. Grease a small, square casserole dish.
• Boil squash and onion in a large pot 15 to 20 minutes until tender.
• Pour the squash and onion into a colander and drain. Press firmly against the mixture until all excess moisture is drained.
• In a medium mixing bowl combine drained squash and onion mixture and stir in butter (while still warm) allowing the butter to melt. Fold in sour cream, garlic salt, black pepper, and 1/4 cup of cheddar cheese (note: reserve the remaining half cup for the topping). Check mixture to see if levels of salt and pepper suit your taste and adjust accordingly.
• Add contents of bowl into the greased casserole dish. Layer with remaining 1/2 cup of cheddar cheese, and top with 3/4 cup saltine or Ritz crackers. Gently sprinkle paprika over top for color.
• Bake 25-30 minutes until topping is lightly golden-brown.

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
• Place the squash in a large saucepan, cover with water, and boil until soft, about 15 minutes. Drain the squash well, place in a large mixing bowl, and mash until slightly chunky. Stir in 1/2 cup of bread crumbs, onion, eggs, 1/4 cup of butter, sugar, salt, and pepper until thoroughly combined, and spread mixture into the prepared baking dish. Drizzle the top of the casserole with 1/4 cup melted butter, and sprinkle 1/4 cup bread crumbs over the butter.
• Bake in the preheated oven until the casserole is cooked through and the top is golden brown, about 1 hour.

Steps:

• Heat vegetable oil in a large skillet over high heat until oil is hot; decrease heat to medium. Cook and stir onion and potatoes in the hot oil until potatoes are lightly browned and partially cooked, 15 to 20 minutes. Add squash, butter, paprika, black pepper, garlic powder, salt, and red pepper flakes; cook until potatoes are golden brown, 15 to 20 more minutes, turning occasionally. Remove from skillet with a slotted spoon.

Steps:

• Melt butter over medium-high heat in a large, heavy skillet. (I prefer my cast iron chicken fryer).
• Sauté onions until about half-cooked if you are using fresh squash or 3/4 cooked if using frozen squash.
• Add squash and sauté until onions are finished (soft and well-browned), and squash is just barely cooked through and beginning to brown.
• Toss with parmesan. Pass pepper grinder at the table.