Shortcut Skillet Yellow Squash and Onions
The Meat-and-Three: Potlikker & Produce
In the humid, agrarian sprawl of the American South, vegetables are rarely treated as an ascetic, steamed afterthought. They are cooked long and low in cast iron with rendered pork fat until they surrender entirely, becoming something sweet, savory, and profoundly comforting. This shortcut iteration of the classic diner staple employs a splash of chicken broth to steam-braise the squash in a fraction of the time, capturing the exact, unapologetic soul of a grandmother's kitchen without the thirty-minute wait.
Before you start
Slice the vegetables uniformly.
Slicing the squash into precise 1/4-inch rounds ensures rapid, even heat penetration, which is absolutely essential for pulling off this weeknight shortcut.
Ingredients
- yellow summer squash2 lb
- sweet onion1 large
- thick-cut bacon2 large slices
- unsalted butter1 tbsp
- chicken broth1/3 cup
- granulated sugar1/2 tsp
- kosher salt1/2 tsp
- coarse black pepper1/4 tsp
Method
- 01
Render the bacon fat in a large cast-iron skillet over medium heat.
Cook the bacon slices for 5 to 7 minutes until crispy, then remove them to a paper towel, leaving the rendered liquid gold in the pan.
- 02
Sauté the sweet onion in the hot bacon drippings.
Cook for 3 to 4 minutes until the onions just begin to soften and turn translucent, laying the savory foundation for the dish.
- 03
Add the squash, butter, sugar, salt, and pepper, tossing well to coat.
The pinch of sugar is the generational secret here; it will not make the dish overtly sweet, but it amplifies the natural sugars of the squash and balances the smoky pork fat.
- 04
Pour in the chicken broth, immediately cover with a tight-fitting lid, and reduce the heat to medium-low.
This is the shortcut. The broth generates an instant, high-volume steam that collapses and tenderizes the squash in just 5 to 7 minutes.
- 05
Uncover the skillet and concentrate the juices over medium-high heat.
Cook for another 2 to 3 minutes, stirring gently, until the excess water evaporates and leaves behind a rich, emulsified glaze.
- 06
Crumble the reserved bacon over the top and serve immediately.
Serve warm alongside roasted meat or a wedge of cornbread to sop up the deeply flavored pan juices, known regionally as the potlikker.
Notes
Pork-Free Substitution
To achieve the authentic smoky umami without bacon grease, omit the bacon and melt 2 tablespoons of butter with 1/4 teaspoon of smoked paprika and 1/2 teaspoon of vegetable bouillon paste before adding the onions.
Squash Selection
Crookneck squash is the historical standard, but straight-neck works perfectly. Avoid oversized, mature squash, as their skins are tough and the centers turn watery and bitter.
From Cook Southern Food.