Stewed Summer Squash and Sweet Onions is an easy side dish cooked in a cast iron skillet with butter and bacon grease until slightly caramelized.
Summer squash seems to be in endless supply. It’s one of those workhorse vegetables that grow well and produces in abundance. The vegetable is easy to prep. The skin and seeds are soft and tender rendering the whole vegetable edible. Peeling and seeding aren’t required.
Summer squash is usually available year round. However, I think nothing’s better than fresh picked squash from a local source. It’s even better if it’s from your backyard garden.
Is summer squash and yellow squash the same thing?
Yes. It’s different names for the same vegetable.
Sometime I see summer squash that’s crooked necked and sometimes it’s straight necked. What’s up with that?
It’s simply different varieties. I eat both varieties and can’t tell a nickel’s worth of difference in taste or texture. The neck of straight necked squash is a little easier to chop than crooked neck but it’s only a minor inconvenience.
Can I substitute winter squash?
You certainly may. However, please note that there’s a significant difference in texture and the amount of water in summer squash versus winter squash. Summer squash has a higher water content and is softer. Winter squash is harder, has less water and needs a longer cook time. You can easily make those adjustments.
- Gather squash, onions, and jalapeno pepper.
- Add butter and bacon grease to skillet. No need to preheat.
- Wash and trim squash. Thinly slice into rounds of similar sizes. This looks like a pile of squash, and it is. Summer squash contains a lot of water and will cook down significantly.
- Peel and half onions. Thinly slice into half rounds.
- Wash and trim jalapeño pepper. If you don’t wear gloves, be sure to wash your hands afterwards.
- Add vegetables and Cajun seasoning to skillet containing butter and bacon grease.
- Cover and place over medium heat. Don’t add water. You want to vegetables to stew in their own juices.
- Cook until for about 10 minutes or until vegetables are tender, stirring occasionally.
- Remove cover and continue cooking, stirring occasionally, until most of the water has evaporated and vegetables have browned to your liking. Taste for seasoning. Serve warm.
Stewed Summer Squash and Sweet Onions
- 1 tablespoon unsalted butter
- 1 tablespoon bacon grease
- 2 pounds summer squash
- 1 - 2 medium sweet onions
- 1 medium jalapeno pepper
- 1 teaspoon Cajun seasoning salt or your favorite seasoned salt
- Gather squash, sweet onions, and jalapeno pepper.
- Add bacon grease and butter to a large cast iron skillet. There's no need to heat the skillet prior.
- Trim and thinly slice squash into rounds of equal thickness. This looks like a pile of squash, and it is. Squash contains a lot of water and it will cook down significantly.
- Cut onions in half and thinly slice into rounds.
- Dice jalapeno pepper. If you don't wear gloves, be sure to wash your hands afterwards.
- Add vegetables and seasoning to skillet containing bacon grease and butter.
- Cover and place over medium heat. No need to add water. Squash contains a good amount of water. You want the vegetables to stew in their own juices. Cook for about 10 minutes or until squash is tender.
- Remove cover. Cook until most of the juices have evaporated. Stir occasionally.
- Continue cooking until the vegetables reach your desired level of caramelization. Brown means flavor. Taste for seasoning. Serve warm.
Check out these summer squash recipes: