This humble skillet squash transforms into something extraordinary through slow cooking and the magic trio of butter, bacon, and onions. Unlike quick sautéed vegetables, this method embraces the squash’s natural juices to create a tender, flavorful dish where every component – the sweet onions, salty bacon, and mellow squash – melds into perfect harmony. It’s the ultimate example of how simple ingredients and patience create comfort food greatness.

Why This Recipe Works

• Smart cutting – Quarters thick ends, slices thin for even cooking
• Low-and-slow magic – Squash juices tenderize the onions
• Flavor layering – Bacon infuses every bite
• Time-saving options – Pre-chopped onions work perfectly

Skillet Squash with Onion and Bacon

Ingredients

• 2 lbs yellow squash, washed
• 1 large onion (or 1 cup pre-chopped)
• 4 slices thick-cut bacon, chopped
• 2 tbsp butter
• 1 tsp salt
• ½ tsp MSG
• Freshly ground black pepper

Instructions

1. Prep vegetables:
   • Cut squash: Quarter thick ends, slice thin ends into ½” rounds
   • Slice onion into thin slivers (skip if using pre-chopped)
2. Sauté base: Melt butter in large skillet over medium heat. Add onions and cook until translucent (5 minutes).
3. Add bacon: Stir in chopped bacon. Cook until fat renders (3-4 minutes).
4. Cook squash: Add squash pieces. Reduce heat to low. Cover and simmer 15-20 minutes, stirring occasionally, until squash is very tender.
5. Season: Uncover. Add salt, MSG, and pepper. Cook 2 more minutes to let flavors blend.

Pro Tips

• For richer flavor: Use bacon fat instead of butter
• Make ahead: Flavors improve if made 1 day in advance
• Texture variation: Leave uncovered last 5 minutes to reduce juices
• Summer twist: Add 1 diced tomato with the squash