Bacon Squash Sauté


The other day, I was chatting with a lady that runs a stand at her local farmer’s market every Saturday. We were making each other salivate as we talked food, swapping recipes, & sharing ideas when she told me about this recipe. A few days later I tried it out for lunch, adding my own touches, & ate every last little bit. I will definitely be making it again.


  • 1 small yellow squash
  • 1 small zucchini
  • onion, chopped, about 2-3 tbsps.
  • Lowry’s seasoning salt
  • garlic powder
  • fresh cracked black pepper
  • 2-3 slices bacon


Wash & pat dry the squash & zucchini, cut off the ends. Cut lengthwise in halves & with each half, depending on size of squash, cut lengthwise again, & then cut, dicing in 1/2 inch pieces. Add to a bowl & season, to your liking, with seasoning salt, garlic powder, & fresh cracked black pepper. Stir to coat; add more if needed. Dice up a bit of onion, again to your liking. I used red, but white or yellow would work fine, too.  Toss in bowl & stir. Allow to marinate while you cook the bacon.

In a skillet over medium heat, cut slices of bacon using kitchen shears, into smaller than bite sized pieces. Cook until done & crispy. Transfer bacon pieces to a plate lined with paper towels. Without draining the bacon grease in skillet, add the seasoned squash & onion mix to the skillet. Cook until squash begins to soften, but not squishy. You want it to still have a bit of crunch. Toss back in the bacon pieces, stir to incorporate in with squash, serve in a bowl, eat, & enjoy. You could also top with some fresh grated Parmesan cheese, if you want, but you certainly wouldn’t miss it if you opt not to.

This entry was posted in Sides, Uncategorized, Vegetables. Bookmark the permalink.

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