What We Had For Supper

Jane Reynolds cooked some mouth-watering squash and sent some home with me a couple years ago when Anna was babysitting Ben.  I don't know how she made hers, but I made some recently from this recipe at SouthernPlate.com.  Mine wasn't near as good as Jane's.

And here is our non-gourmet supper...

Simple Squash

Yellow Squash (I am using two), sliced
1/2 Vidalia onion, chopped
1 Tablespoon bacon grease, optional (I left it out this time)
water, salt, pepper

Place squash and onion in skillet. Add bacon grease (if using) and about 1 cup of water, just enough to cover bottom of pan and bring to a gentle boil over medium high heat. Reduce heat to medium and cover, simmering for about ten minutes or until squash and onions are translucent. Strain out of the pan and salt and pepper to taste. Serve warm.

(I used chicken broth instead of water.  Don't ask me why.  Didn't use bacon grease.  Also added paprika, because it makes me happy.)