My Garden’s Summer Bounty
There is nothing like summer squash. It grows so fast in the heat. One day, the plants are small. The next, you have more squash than you know what to do with.
That is how this recipe was born. My grandma needed a way to use up all that yellow goodness. She taught me that good food does not need to be complicated. It just needs to be made with love.
A Little Secret for Big Flavor
We always saved our bacon grease. Grandma kept a little jar by the stove. She said it was her flavor magic. I still laugh at that.
It makes the onions and squash taste rich and happy. If you do not have any, butter works just fine. Do you save your bacon grease, or is that just an old-fashioned thing?
Let’s Get Cooking
First, wash and slice your squash and onion. The slices do not have to be perfect. This is a forgiving dish. It is all going to the same place, your belly.
Cook the onions first in that warm bacon grease. Doesn’t that smell amazing? Then add the squash and a splash of broth. The steam from the broth makes everything tender and soft.
Why This Simple Dish Matters
This matters because it is real food. It comes straight from the earth to your table. There is nothing fake or hidden in it. You know every single ingredient.
It also matters because it connects us. I think of my grandma every time I make it. What is a food that makes you think of your family?
A Fun Kitchen Fact
*Fun fact: Summer squash is actually a fruit! It grows from a flower. We just call it a vegetable because that is how we like to eat it.
My grandkids get a kick out of that. It is a fun little trick of nature. It makes eating your veggies more fun, right?
Make It Your Own
The best part of cooking is making a recipe yours. Maybe you add a little garlic. Or you like your squash with a bit more crunch. That is perfectly okay.
This is your kitchen. What is the first thing you would add to this dish to make it special for you? I would love to hear your ideas.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Yellow summer squash | 2 lbs | |
| Sweet onion | 1 | |
| Bacon grease (or butter) | 2 tablespoons | |
| Chicken broth | 1/3 cup | |
| Salt | To taste | |
| Pepper | To taste |
Grandma’s Summer Sunshine Supper
This recipe always brings back such happy memories. My own Abuela taught me this when I was about your age. We would go into her garden with big baskets. The squash felt warm from the sun.
This dish is so simple and fresh. It tastes like summer in a bowl. You only need a few good ingredients. Let’s get our hands busy, just like we did back then.
Ingredients
- 4-5 medium summer squash
- 1 large onion
- 2 tablespoons bacon grease (or butter/oil)
- 1/2 cup chicken broth
- Salt and pepper to taste
Instructions
Step 1: First, we wash our summer squash. Slice them into rounds, not too thin. Throw away the stem and bud ends. I still laugh at that. My brother used to try and plant the stems back in the dirt!
Step 2: Now, let’s tackle the onion. Peel it and cut it in half. Then slice it up just like the squash. (A little tip I learned the hard way: Don’t rub your eyes after this! It stings.) Doesn’t that smell amazing already?
Step 3: Time to cook! Melt the bacon grease in a big pan. Add your onions and let them sizzle for a few minutes. This makes your whole kitchen smell like home. I love that sound.
Step 4: Toss in the squash and give it a good stir. Cook it for a few minutes until it gets a little color. Then pour in the chicken broth. It will hiss and steam. That’s how you know it’s working.
Step 5: Put the lid on and let it all get tender. Stir it once in a while. You’ll know it’s done when the squash is soft but not mushy. Add salt and pepper until it tastes just right for you. Do you like your squash soft or with a little crunch? Share below!
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 5 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 my family likes to play with it. Each one gives a whole new feeling to the meal.
The Cheesy Sprinkle: Right at the end, stir in a big handful of Parmesan cheese. It gets all melty and delicious. The kids in my family love this version the most.
The Garden Herbs: Add a spoonful of chopped fresh basil or dill. It makes the dish taste so fresh and green. It smells like a summer garden.
The Zesty Zing: Squeeze a little lemon juice over the top just before serving. It makes all the flavors pop and sing. It’s so bright and happy.
Which one would you try first? Comment below!
How to Serve Your Sunshine Supper
This vegetable dish makes friends easily. It loves to sit next to other good foods. I like to serve it over a big pile of fluffy white rice. The rice soaks up all that tasty broth.
It’s also wonderful with a simple grilled chicken breast. Or you can crumble some crispy bacon on top. For a drink, a cold glass of iced tea is perfect. A crisp white wine is nice for the grown-ups, too.
Which would you choose tonight? The cozy rice bowl or the simple grilled plate? Both are wonderful in their own way.
Keeping Summer on Your Shelf
This dish is best eaten fresh from the pan. But life gets busy. You can store leftovers in the fridge. Just use a sealed container. It will stay good for about three days.
I do not recommend freezing this squash. It becomes very watery and soft. I learned this the hard way. I once froze a whole batch for a rainy day. It was a soupy mess when it thawed.
To reheat, warm it gently in a skillet. A microwave works too. Batch cooking saves you time on a hectic weeknight. It means a home-cooked meal is always close by. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Troubles
Is your squash turning to mush? Your heat might be too high. Cook it over a steady medium heat. This keeps it tender but not soggy.
Does the dish taste a bit bland? Do not be shy with the salt. Salt makes all the other flavors pop. I remember my first time cooking this. I was afraid of salt. The vegetables tasted flat.
Is there too much liquid in the pan? Just take the lid off. Let it cook for a few more minutes. The extra broth will evaporate. Fixing small problems builds your cooking confidence. It also makes your food taste so much better. Which of these problems have you run into before?
Your Quick Cooking Questions
Q: Is this recipe gluten-free? A: Yes, it is naturally gluten-free. Just check your chicken broth label.
Q: Can I make it ahead? A: You can chop the veggies a day early. Keep them in a bag in the fridge.
Q: What can I use instead of bacon grease? A: Butter or olive oil are wonderful swaps. They both taste great.
Q: Can I double the recipe? A: Absolutely! Use your biggest skillet. You might need to cook it a little longer.
Q: Any extra tips? A: A sprinkle of fresh parsley at the end is lovely. Fun fact: Squash are fruits, not vegetables! Which tip will you try first?
From My Kitchen to Yours
I hope this recipe brings sunshine to your table. It holds so many sweet memories for me. Cooking is about sharing stories and good food.
I would love to see your creations. Your family might love it too. Have you tried this recipe? Tag us on Pinterest! You can find me at Lena’s Cozy Kitchen. Thank you for cooking with me today.
Happy cooking!
—Lena Morales.
Grandmas Summer Vegetable Dish: Sun-kissed garden bounty.:
Description
Savor the taste of summer with Grandma’s vegetable dish! This easy recipe uses sun-kissed garden bounty for a healthy, comforting side. Perfect for potlucks!
Ingredients
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.
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