Depending on just how industrious we feel in the spring, our little garden behind the house can vary for 3 or 4 different varieties of fruits and vegetables to 6 or 8. One thing we always include though, is yellow crookneck squash. It’s pretty easy to grow, usually produces in abundance, and it’s something we all enjoy.
And while squash casserole and squash fritters are always toward the top of my list, classic Squash and Onions is probably my favorite way to use up the bounty of yellow squash we end up with every summer.
I’ve said it so many times, but it bears repeating… I just love simple, classic flavors. And since this recipe only calls for 4 ingredients, other than salt and pepper, so I’d say it certainly qualifies as simple. But it’s oh so delicious. When I made it to shoot these pictures, I bet I ate about half of it all by myself.
We usually grow the crookneck squash, so that’s what I use, but the straight neck variety works just fine. You can do this with zucchini, also.
I really like starting with bacon grease as it add a delicious savory element and also gives the dish a smoky flavor. I keep a jar in my freezer just for recipes like this. (See how I do that here.) But if you don’t have a jar of that liquid gold tucked away, some butter will work too.
Recipe Card
Old School Squash and Onions
Ingredients
- 2 lbs yellow summer squash
- 1 sweet onion
- 2 tablespoons bacon grease (or butter)
- 1/3 cup chicken broth
- salt
- pepper
Instructions
- Wash and slice the squash into 1/4-inch slices discarding the stem and bud ends. Peel, half, and slice the onion into 1/4 slices.
- In a large skillet over medium heat, melt the bacon grease and add the onions. Cook for about 3 minutes. Add the squash and cook for 3 to 5 minutes. Add the chicken broth and cover. Cook for 5 to 8 minutes, stirring occasionally, or until the squash is cooked to your desired tenderness. Add salt and pepper to taste.
This is how I make mine. Sometimes I had a couple of spoons of Cheez Whiz at the end! Don’t knock it until you try it! 🙂
You won’t hear me knocking it! I think it sounds great!
It is soooo good
Thanks, Karen!
We loved them.
Thank you so much!
How far ahead can you make this?
It reheats ok, but is really best served immediately.
I tried your squash and onion recipe
It is absolutely delicious !!
KDAnderson
04152022
So glad you enjoyed it!
I like it this way as well but sometimes I mix in a few potatoes , I like both a lot
That sounds great!
This is the way my Mom made squash and onions when I was a kid. I have frozen (from the vegetable stand) yellow squash should I thaw squash before-hand ?
I would thaw it in a colander and allow the excess moisture to drain away, then follow the recipe.
This sounds absolutely delicious
Thanks, Linda!
My grandmother made this back in the 1930 s and 40s. But with one exception, at the end she put sugar. I do till this day. Try it, good.
Thanks, Roy! Will do!
USUALLY UR RECIPES ARE REALLY GOOD,,BUT I TRIED THE SQUASH & ONIONS RECIPE TODAY,,IT WAS O-K……MY WAY IS LOTS BETTER…THANKS ANYWAY…
I guess they all can’t be winners with everyone. Glad you’ve found others you enjoy!
Why not let us know what your way is.
I don’t see how you can improve this basic and delicious recipe. Vidalia or Wala-Wala Sweets are a must as is the bacon drippings. It’s going to be tonight’s side at supper along with an air fryer boneless turkey breast tenderloin. Thanks for the reminder.
Sounds amazing! Hope it turns out perfect for you!
I second all previous comments! This is a dish straight from my 1960s childhood. One neighbor always shared their yellow crooknecks ever summer. These days I eat half the pot myself whenever I fix it. If I want to be fancy I add a smidgen of nutmeg. Thank you, Stacey, for bringing fond memories into focus.
You’re so welcome!!
I going to try your squash and onions. I will let you how it tastes.
Sure hope you’ll enjoy it!!
Love that stuff. We don’t use broth and we add some sugar to caramalize it. I can eat it cold.
I’ll take it any way I can get it! 🙂
JUST LIKE MOM’S!! I didn’t have any bacon grease so I just use butter but regardless… Awesome! Thanks so much!
So glad you enjoyed it! Folks comparing my recipes to their mother’s is the ultimate compliment to me.
Love your recipes and have made a lot of them over the years. Love you stories too.
My Dad cooked squash similar to this except that he would caramelize the onions before adding the squash. It takes a little longer to caramelize the onions but the flavor is heavenly. I’ve made them this way myself. Love squash.
After growing up on a farm, which he loved, they lost the farm during the depression and had to move to town. But he still was wonderful at having a backyard garden and of course one of his crops was squash.
Thanks so much, Shelly! And thanks for sharing a little of your dad with us, too!
Confused. I believe you said peel squash, but yours looks like its not peeled.
Nope. No need to peel the squash, just the onion.
Just exactly like my Grandmother made!!! Yummy!!!
🙂
We harvested our first yellow squash and green onions today. I followed your recipe, and the squash was absolutely perfect! My husband didn’t leave a scrap, saying it was the best squash he’d ever eaten. Thank you for posting this!
That’s quite the compliment! So glad y’all enjoyed it!
I cook bacon first then cook onions in the grease and crumble bacon on top of the squash! Doesn’t get much better than that in my opinion.
Yum!
There is only one thing that “turns it up” in my opinion….! I’m just like you Stacey, I’m all about everything squash too!! ???? After I serve myself the squash, I put sour cream on top and sprinkle some more fresh cracked pepper on the sour cream!!! Oh my goodness! I’ve eaten it like this since my senior year in high school… I’m 62!!! ????♀️ I live in Ocala, Florida and this is how my Momma used to cook! ????????????. While I cruise your website, it’s like coming to eat at house and my “Granny Irm(I couldn’t say Irwin as the first born grandchild) and my Momma cooked for you! Thank you for all your Southern Recipes…
Sincerely,
Jacki. Go Gators ???? Class of ‘94!!! ????☮️✌️
There’s not a great compliment in my opinion! Thanks!!
I’d love to see more recipes like this on Pinterest. Especially small batch recipes since I am cooking only for myself. The old ways of cooking vegetables is really the best.
Thanks, Earline!
Make sure to have vidalia onion to go in your squash.
Absolutely!
When I was growing up, my mom kept a crock of bacon grease by the stove. Funny we never got sick. I keep mine in a jar in the fridge. Adds so much flavor!
Right??? I couldn’t agree more! It’s just not the same without it!
I love everything SQUASH! However, this is my MOST favorite way to enjoy it still. I tried the link to ‘how to save bacon freasr’ & all 8 seem to get are the comments. From reading those, is all you do is 1) strain the grease 2) store & freeze? If so, do you store in what type of container? Thx a ton! Love all your recipes, stories & info Stacey!
That’s about right! I did check out that post and it seems the video is working again. Sorry!
This is exactly how I do my squash and onions except I don’t add the broth or any liquid. Putting the lid on helps the squash to release its own liquid. Take the lid off and let the squash and onions brown just a bit. So quick and easy. Glad to know I’m not the only one that likes the old fashioned way of cooking these delicious squash.
There’s just nothing quite like it!
One of my favorite dishes! I usually add zucchini as well! Perfect anytime of the year.
Me too! 🙂
Made this tonight and absolutely loved it!!! Just curious does anyone know the carb content?
So glad to hear that you enjoyed it!