squash, yellow crooked neck, southern style

Name: Squash, Yellow Crooked Neck Old Southern Style
Prep time: 15 min
Cook time: 40 min
Yield: 8
Cuisine: Southern
Ingredients: 4 pound(s) yellow crooked neck squash; - salt, to taste; 8-12 slice(s) lean bacon; 1 cup(s) granulated sugar; 1 stick(s) margarine

(2 RATINGS)

280 Pinches 8 Photos

Caroline Reznicek

Goochland, VA

Updated on Apr 25, 2024

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. I bet even your kids will eat their squash and spinach with this meal.

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Squash, Yellow Crooked Neck Old Southern Style in a serving bowl.

Blue Ribbon Recipe

This is an old-fashioned way to prepare yellow squash. Boiled slices of yellow squash are cooked in bacon, bacon grease, sugar, and margarine. The bits of bacon add texture and a little smokiness. This cooks down to a sweet, buttery side dish. It reminds us of a side dish that Grandma would make.

— The Test Kitchen

prep time 15 Min

cook time 40 Min

method Stove Top

yield 8 serving(s)

Ingredients

4 pounds yellow crooked neck squash
- salt, to taste
8-12 slices lean bacon
1 cup granulated sugar
1 stick margarine

How To Make squash, yellow crooked neck, southern style

Test Kitchen Tips

Butter can be substituted for the margarine. If you feel they're too sweet, cut slightly back on the sugar.

Step 1

Wash and cut the ends off of the squash. Slice squash into slightly less than pencil width sized rounds.

Step 2

Bring a large pot of water to a boil. Add squash to boiling water. Salt to taste. Drain when fork tender; after about 15-20 minutes.
Step 3

While the 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 a large frying pan and cook until crispy on medium-low heat turning frequently. Do NOT drain off fat.
Step 4

When both the bacon and squash are cooked, add drained squash to undrained bacon. Stir to mix. Add sugar and margarine. Stir to combine.
Step 5

Let cook down for another 15 to 20 minutes. Serve hot.
Step 6

NOTE: If making a smaller or larger amount of squash, just use about 1/4 c of sugar. 1/4 stick of margarine, and 2-3 slices of bacon per pound of squash.
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