Yellow Squash

What in the world do you do with yellow squash?  I have used those things for decoration in the fall but are they edible?  I found out today that you can in fact eat them.  And they don’t taste nearly as bad as I thought they would.  I always though yellow squash was for baby food because babies don’t know any better and will eat anything you give them.  But with the right helping ingredients they can taste ok (or better).   At least, Lisa and I thought so.  Three out of four kids still don’t like them.

So anyway here is what I did.  I’ve only done it once so don’t write any nasty comments if it doesn’t turn out right for you.

Cut the yellow squash in half the long way.  (Did I need to mention to wash it first?)  Slice it kind of thinly.  Throw it in a pan with some olive oil or bacon grease.  Dice up a small onion and mix that in.  If you haven’t yet turned on the burner now would be a good time.  Things take forever to cook when you don’t turn the stove on.  That reminds me of a toaster story;  I’ll tell you that one some other time. Cook over medium-lowish heat.  (I learned that word in cooking school.)  LOL Add salt and pepper if you want to.  I have to add pepper to part of it after it is cooked next time or Michaella won’t eat it.  If that works then two out of four kids will approve and my ratings go up significantly.  Cook the squash with a cover on for fifteen to twenty minutes, stirring it occasionally.   I usually use olive oil for cooking but we tried it with bacon grease the first time and it was pretty good.  Maybe it wasn’t as healthy that way but the nutrients from the yellow squash make up for it, right?