Old School Squash and Onions Recipe

A Taste of Summer

This recipe is pure summer for me. It reminds me of my own grandma’s kitchen. The smell of squash and onions cooking is so simple and good.

It’s not a fancy dish. But it is a happy one. It makes me feel calm and loved. Doesn’t that smell amazing?

Why We Cook This Way

Using bacon grease might seem old-fashioned. But it adds a deep, smoky flavor. Butter works fine too, if you prefer.

This matters because food should taste good and feel good. Simple ingredients can make the best meals. I still laugh at that.

A Little Story for You

My brother hated squash when we were kids. One day, he ate three helpings of this. He didn’t even know it was squash!

He just loved the soft, sweet taste. That’s the magic of cooking it slowly. It turns something simple into something special.

The Secret is in the Simmer

Don’t rush the cooking. Let the broth steam the squash. This makes it tender and lets the flavors melt together.

*Fun fact*: Summer squash is mostly water. That’s why it gets so soft and yummy when you cook it. This matters because patience makes better food.

Your Turn in the Kitchen

What vegetable did you not like as a kid? Do you like it now? I’d love to hear your story.

This dish is perfect with grilled chicken. What would you serve it with? Tell me your favorite summer side dish.

Making It Your Own

This recipe is like a blank canvas. You can add a sprinkle of paprika. Or some fresh herbs from your garden.

Cooking is about making things you love. Does your family have a special summer recipe? Please share it if you do.

Ingredients:

Ingredient	Amount	Notes
Yellow summer squash	2 lbs	Sliced into ¼-inch rounds
Sweet onion	1	Peeled and sliced into ¼-inch pieces
Bacon grease	2 tablespoons	Butter can be used as a substitute
Chicken broth	1/3 cup
Salt	To taste
Pepper	To taste

My Summer Squash and Sweet Onions

This recipe always brings back happy memories. I learned it from my own grandma in her sunny kitchen. The smell of onions cooking is just the best. It makes the whole house feel like a home. I hope you love making it as much as I do.

Let’s get our vegetables ready. Wash the squash and cut off the ends. Then slice them into little round circles. Now, peel your sweet onion and cut it in half. Slice it up just like the squash. I still laugh at how my eyes would water. It means the onion is full of flavor!

• Step 1: Grab your big skillet and put it on the stove. Turn the flame to medium. Let two tablespoons of bacon grease melt in the pan. It will sizzle a little. That’s how you know it’s ready. (A hard-learned tip: If you don’t have bacon grease, butter works just fine. It still tastes wonderful.)
• Step 2: Toss all your sliced onions into the skillet. Listen to that soft sound. Cook them for about three minutes. You just want them to get a little soft. Doesn’t that smell amazing? It reminds me of summer suppers.
• Step 3: Now add your pretty yellow squash rounds. Gently stir them with the onions. Let everything cook together for a few more minutes. The squash will start to look a little shiny. Do you think the onions or the squash smell better now? Share below!
• Step 4: Pour in the chicken broth. It will bubble and steam. Put a lid on your skillet. Let it cook for five to eight minutes. The squash should be as tender as you like. I like mine soft but not mushy. Stir it now and then so nothing sticks.
• Step 5: Take the lid off. Be careful of the steam! Now for the final touch. Sprinkle in some salt and pepper. Give it a taste. You can always add a little more. And there you have it, a perfect summer side dish.

Cook Time: 15–20 minutes
Total Time: 25 minutes
Yield: 4 servings
Category: Side Dish

Three Fun Twists to Try

This recipe is like a good friend. It’s happy to change things up. Here are a few ways I like to play with it. You can make it new every time.

• The Cheesy Sprinkle: Right before serving, add a handful of Parmesan cheese. It gets all melty and delicious. My grandkids love it this way.
• The Zesty Zing: Add a pinch of red pepper flakes with the squash. It gives the dish a little kick. Perfect for when you want some excitement.
• The Garden Herb: Stir in some fresh chopped basil at the very end. It makes the whole dish smell like a summer garden. So fresh and lovely.

Which one would you try first? Comment below!

How to Serve Your Masterpiece

This dish loves to have friends on the plate. I always serve it with something simple. A juicy grilled chicken breast is my favorite. Or a couple of crispy pork chops. It also sits beautifully next to a big pile of mashed potatoes.

Now, what to drink? A cold glass of sweet iced tea is the classic choice. It just feels right. For a special grown-up treat, a chilled glass of Sauvignon Blanc is lovely. It tastes like crisp apples and summer. Which would you choose tonight?

Keeping Your Squash and Onions Tasty for Later

This dish keeps well in the fridge for a few days. Just let it cool down first. Then pop it into a sealed container. You can also freeze it for a month. I use old butter tubs for freezing. It works perfectly.

I once tried to freeze it while it was still hot. The lid popped right off. What a mess in my freezer. Now I always let it cool. Batch cooking this recipe is a great idea. It saves you time on a busy night. You can have a home-cooked meal in minutes. That is a wonderful feeling after a long day.

To reheat, just warm it in a pan on the stove. Add a tiny splash of broth or water. This keeps it from drying out. The microwave works fine too. Stir it halfway through heating. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Squash and Onions Troubles

Sometimes the squash can get a bit soggy. Do not add extra broth. Let it cook with the lid off for a few minutes. The extra liquid will steam away. Your veggies will be tender, not mushy.

If your onions are cooking too fast, turn down the heat. I remember when I burned the onions once. The whole kitchen smelled for hours. A lower heat lets them become sweet and soft. This matters because gentle cooking builds the best flavor.

No bacon grease? Do not worry. Butter is a fine swap. The dish will still be delicious. Cooking should be fun, not stressful. Knowing these easy fixes makes you a more confident cook. Which of these problems have you run into before?

Your Squash and Onions Questions Answered

Q: Is this recipe gluten-free? A: Yes, it is naturally gluten-free. Just check your broth label to be sure.

Q: Can I make it ahead? A: Absolutely. It reheats beautifully. Make it the day before you need it.

Q: What can I use instead of yellow squash? A: Zucchini works just as well. The flavor is a tiny bit different but still good.

Q: Can I double the recipe? A: You sure can. Use your biggest skillet so everything fits.

Q: Any optional add-ins? A: A sprinkle of paprika is nice. *Fun fact: Paprika comes from dried, ground peppers.* Which tip will you try first?

A Final Word From My Kitchen to Yours

I hope you love this old-fashioned recipe. It always reminds me of my own grandma. She taught me to cook with love and simple ingredients. Food is a way to share stories and care for each other.

I would be so happy to see your creations. It makes my day to see your family enjoying a meal. Have you tried this recipe? Tag us on Pinterest! I love seeing your kitchen adventures.

Happy cooking! —Fiona Brooks.