Squash, Yellow Crooked Neck Old Southern Style

Caroline Reznicek Recipe

By Caroline Reznicek Mysstyblue

About 6 to 8
15 Min
40 Min

WARNING! WARNING! This recipe is NOT fat or sugar free! Definitely NOT for diabetics, dieters, or the faint hearted! This is an old Southern style way of cooking squash. My family LOVES this. I only make it once or maybe twice a year when fresh yellow crook neck is available. So it is a real treat for them. I like to serve this with a side of spinach lasagna. Bet even your kids will eat their squash and spinach with this meal.


4 lb
yellow crooked neck squash
8-12 slice
lean bacon
1 c
1 stick
1 tsp
salt or to taste
1 large
pot of boiling water

Directions Step-By-Step

Wash and cut ends off of squash
Slice squash into slightly less than pencil width sized rounds
Add to boiling water and salt to taste
Drain when fork tender (15-20 minutes)
While squash is cooking, slice/dice bacon. I usually stack about 4 of the slices of bacon and cut it down the center lengthwise, then slice the strips into pencil width pieces. (I use the best and leanest bacon I can find and I use 2 to 3 strips per pound of squash.)
Add cut bacon to large frying pan and cook until crispy on med-low heat turning frequently.
Do NOT drain off fat.
When both bacon and squash are cooked, add drained squash to undrained bacon and stir to mix.
Add sugar and margarine and let cook down for another 15 to 20 minutes.
Serve hot.
NOTE: If making a smaller or larger amount of squash, just use about 1/4 cup of sugar and 1/4 stick of margarine and 2-3 slices of bacon per pound of squash.

About this Recipe

Course/Dish: Vegetables
Hashtags: #squash, #Style, #Southern

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Feb 16, 2015 - Bobby Webb shared this recipe with discussion group: "HOW'S YOUR WEATHER".
Caroline Reznicek Mysstyblue
Aug 2, 2012
@robin Grover So glad you enjoyed the squash. I think your "tweeks" sound like a great way to save time. I will try this with bacon bits and the REAL butter next time I make squash to try those ideas out. Thanks for the feed back and ideas.
Robin Grover HarleyGurl
Aug 2, 2012
Oh... it was AHHHHMAZING! :) Thanx for the recipe.. I will definitely make it again!! My "tweeks" were, that I did use real butter, and I keep bacon grease on hand. So, I used a few tablespoons of that, and a package of "Real bacon crumbles" instead of cooking the bacon. It was PERFECT
Caroline Reznicek Mysstyblue
Jul 29, 2012
@ Robin Grover Hi there, Robin, The ONLY reason I chose margarine is because that is what I had on hand. Real butter would probably be even better to use but I don't usually have it around on a regular basis. Let me know how the real butter tasted. Probably will be even better and I hope you like the recipe in general. Of course, you can "tweek" it to suite your own taste.
Robin Grover HarleyGurl
Jul 29, 2012
Just curious why you chose "margarine" instead of REAL butter for this recipe? I'm about to make it, and will be using real butter :)