Real Recipes From Real Home Cooks ®

squash, yellow crooked neck, southern style

(1 rating)
Recipe by
Caroline Reznicek
Goochland, VA

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.

(1 rating)
yield 8 serving(s)
prep time 15 Min
cook time 40 Min
method Stove Top

Ingredients For squash, yellow crooked neck, southern style

  • 4 lb
    yellow crooked neck squash
  • salt, to taste
  • 8-12 slice
    lean bacon
  • 1 c
    granulated sugar
  • 1 stick
    margarine

How To Make squash, yellow crooked neck, southern style

  • 1
    Wash and cut the ends off of the squash. Slice squash into slightly less than pencil width sized rounds.
  • 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.
  • 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.
  • 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.
  • 5
    Let cook down for another 15 to 20 minutes. Serve hot.
  • 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.

Categories & Tags for Squash, Yellow Crooked Neck, Southern Style:

ADVERTISEMENT
ADVERTISEMENT