Grandma's Southern Squash & Onions Recipe Is Garden Fresh by Donna John
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When does a dish become a recipe? I wonder this every time someone asks me for the recipe for my southern squash and onions. Yellow squash cooked until soft with onions and lots of butter and pepper is a southern staple and something I grew up eating on a regular basis – no recipe needed. But I can see if you've never eaten it, you would need a roadmap on how to prepare it.
And here's the roadmap, though my low-sodium squash and onions recipe has as twist, using yellow squash and zucchini. (If you want it full-out southern, use only yellow.) This is not a crisp-tender vegetable recipe – the squash is cooked until soft. Just be careful not to cook it too long where it starts falling apart. Season with lots of black pepper and add as much butter as you'd like. (My grandma was not stingy with the butter!)
I grew up eating this grandma-approved vegetable side dish, and never thought about the health benefits of squash or the health benefits of onion. I just enjoyed every bite. Serve this gluten-free skillet squash recipe as a vegetarian side dish with dinner.
Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Ingredients
- 2 yellow crookneck squash, cut into rounds
- 2 zucchini squash, cut into rounds
- 1 onion, sliced
- 4 tablespoons butter, or to taste
Recipe Notes
- Try this recipe with all yellow squash or all zucchini.
- You could add some seasonings to the squash like dried Italian seasoning or even Cajun seasoning or crushed red pepper flakes for a little kick.
Here's how to make it:
- Put about 1/4 cup of water into a frying pan over medium heat. Add the squash and onions. Cook, stirring often, until squash and onions are soft, but not falling apart, about 8 to 10 minutes.
-
Add the butter. Season with salt and lots of black pepper (or to taste). Cook about 1 more minute.
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