Well, it’s over a week later and I’m still working on Thanksgiving/Holiday meal posts. It was a rather large meal. 😮 This is a wonderful yellow squash dish that you don’t have to wait for Thanksgiving or the Holidays to make. Your family will like it. 🙂
Every family has Holiday traditions and I guess this squash dish is mine. I have been eating this dish since I can remember, although (not surprisingly) I have modified it from the original. When I was a young boy my Dad’s parents moved to Corsicana. My grandfather was a pathologist and had retired from Madison General Hospital where he had worked. Dad had finished his tour of duty with the US Air Farce at Lackland AFB in San Antonio recently moved the family to Corsicana, Texas (home of the Collins Street Bakery – the place with the one fruitcake that has been sent around the world countless times 😉 ). They had an opening at the hospital for a part time pathologist so Dad let my grandfather know. Given Texas had no income tax, the weather was considerably warmer in Texas than Wisconsin and my grandfather could play with his namesake grandson (Lester, III), he took the job and my grandparents moved to Corsicana.
Now, Grandma loved to cook and was quite a cook. We split the Holidays with Grandma fixing Thanksgiving dinner and Mom doing Christmas. We always looked forward to Thanksgiving with Grandma. She made great banana bread, always had a juicy turkey with stuffing in the bird, as well as dressing on the side. She made her own cranberry relish, hot yeast rolls, deviled eggs, with fresh apple and pumpkin pies and homemade ice cream for dessert. She also made this yellow squash recipe and I loved it. I never cared much for yellow squash because everywhere you went you got baked squash. You know, that mushy mess that’s a large glop of off color yellow on your plate. This squash, however, was different. It was nicely seasoned, had sautéed diced onions mixed in, had been par cooked, stuffed and baked with breadcrumbs on top. It was delicious and I looked forward to having it every year.
Given I was rather a rambunctious child, I wasn’t allowed in the kitchen during kitchen prep or cooking. I was relegated to the outside so I wouldn’t get in everyone’s way, steal food, or break things. As such, my Grandma never did teach me how to cook, although she did teach me about roses and taught me how to whistle and do bird calls. It was years later after I had grown that I decided to learn how to make this dish. By that time, Grandma didn’t do much cooking and her health had declined. Nevertheless, she had shown my Mom how to make this dish and my Mom showed me. As such, every Thanksgiving when I make this dish it reminds me of my Mom and Grandma, two of the finest women I have ever known in my life. We hope you try it and like it, too. 🙂
- 6 – 7 yellow squash
- 3 slices bacon
- 1/2 cup shallots, diced
- 1 clove garlic, minced
- 1/3 cup breadcrumbs (preferably from fresh bread)
- 1 tsp fresh thyme, minced
- 2 tsp fresh sage, finely chopped
- salt and freshly ground white pepper, to taste
Once again, you have to forgive me for the lack of step-by-step photos but Thanksgiving was hoppin.
Par cook the yellow squash, whole, and allow to cool. Split the squash in half from stem to flower end and seed. Lightly butter 8 of the squash halves inside and out. Set aside. Dice the remainder of the yellow squash.
Fry bacon, remove from pan, drain and allow to cool. Dice and set aside.
Add shallots and garlic to bacon grease and lightly saute.
Add minced thyme, sage, salt and fresh ground white pepper.
Add bacon and cook 2 minutes.
Add diced yellow squash and cook for another 2 minutes.
Add breadcrumbs, cook another 1 – 2 minutes and adjust seasoning.
Remove from heat and spoon into squash halves.
Place in a lightly buttered baking dish and bake at 350 F for 20 minutes. Serve & enjoy. 🙂