5 medium yellow straight or crooked neck yellow squash, garden fresh, rinsed
several strips thick-cut bacon
2 or 3 large sweet onions, sliced thick and chopped (Vidalia or yellow)
4 to 6 heaping tbsp. buttery spread
3 tbsp. sugar (or more depending on how much squash you cook)

Slice squash into equal sized 1/4-inch thick slices. Fry bacon in a large heavy skillet until the grease is rendered and stop just before it gets too crispy. Remove bacon leaving grease.

Add chopped onions and fry until translucent, keep your heat down and let time be your tool. Add sliced squash, salt well but be careful to not over-salt.

Note: Salt helps to break down the squash releasing its liquid. There will also be a salty taste from the bacon.

Cover the skillet and let simmer until squash is quite tender. Add butter after squash has started to get tender and liquid is simmering. Add sprinkling of sugar over the top of the squash.

Using a large spoon turn over the mixture to ensure complete cooking. You want some of the squash to remain whole and some to break up.

Note: Prepare this recipe several times to learn the variations in time, heat and mixing.

To serve, stir in crumbled bacon strips. Allow to set until bacon has softened just a bit.

Enjoy!

Submitted by: Ed Coke