Squash and Onions Recipe

| August 12, 2018 | 31 Comments

Squash and Onions

Squash and Onions are easy to make with our complete, step-by-step, photo illustrated instructions with printable recipe.

Squash and Onions Recipe, as seen on Taste of
Southern style Squash and Onions


Squash and Onions, slider.
Squash and Onions Recipe, with printable recipe at bottom of post.


If you have a garden, live close to someone who has a garden, or just know someone who knows someone that has a garden, you’ll probably end up with a good supply of squash during the summer.

Squash is one of those vegetables that just seems to keep on giving. But, that’s a good thing.

Finding a variety of ways to prepare that abundance of squash each year might be more difficult.  You can fry it, bake it, roast it, steam it, stew it, casserole it, pickle it, and a few more things.

I’ve posted several recipes here on Taste of Southern that use yellow squash. This one is probably the simplest and easiest though since it’s just – squash and onions.

Around here, we see yellow squash all throughout the summer. It’s one of the first vegetables that seem to start showing up fresh out of the local gardens.

Mama cooked a good deal of squash back in my younger days. It appeared on the Sunday dinner table quite often, but I wasn’t always a fan. Thankfully, I’m doing better with that now. Smile.

You’ll enjoy this best if you use a younger squash. The seeds inside will be smaller, and will cook up more tender. It’s even better if Vidalia Onions are in season. I just happened to have a few handy today.

I do hope you’ll like it should you make it. It’s a really great side dish, or you can about make a meal out of it by itself.

So, if you’re ready to give this super easy recipe a try, then let’s head on out to the kitchen and… Let’s Get Cooking.


Squash and Onions, you'll need these ingredients. -Taste of
You’ll need these ingredients to make our Squash and Onions.


Squash and Onions, slice your onion.
Begin by slicing your onion.


Squash and Onions, add the butter.
Place your skillet over Medium heat, then add the butter.


Squash and Onions, add the bacon grease.
Next, add the bacon grease.

I wanted a little of the added flavor that comes from using bacon grease. If you don’t have it, then just use another Tablespoon of butter instead. Also, using the bacon grease is going to add a little darker color to the finished dish, but it sure does make it taste better. Smile.


Squash and Onions, add the onions to the skillet.
Place the onions in the skillet. Stir them around in the butter and bacon grease to coat them.

We will let these cook for about five minutes or so to let the onions become a bit translucent.


Squash and Onions, slice the squash.
While the onions are cooking, go ahead and slice the squash.

You want to wash the squash first of course, then cut off both ends. I cut off most of the smaller long end of the squash as well, as it will cook much quicker than the bigger slices. You can keep it and slice it if you like. I just knew I had plenty so I cut that end off and discarded it.

Keep the slices about one quarter of an inch thick in size.


Squash and Onions, add the squash to the skillet.
Place the squash in the skillet.


Squash and Onions, add the black pepper.
Add the black pepper.


Squash and Onions, add the salt.
Add the salt.


Squash and Onions, add the sugar.
And a little bit of sugar makes about everything taste better according to Mama. Add that in.


Squash and Onions, stir and cover.
Give everything a gentle stir, then cover the skillet.

Cover, then lower the heat to Medium Low.

Let this cook, covered, for about 15 minutes.


Squash and Onions, cook until tender.
Cook until tender, stirring as needed.

These were well done in 15 minutes for me. When the squash starts to look translucent, it’s done. Just cook it to the way you like it. Some folks like it with a little crunch, but I like mine well done. Smile.


Squash and Onions, enjoy.

Squash and Onions make for a great side dish. All you need is a fried bologna sandwich for the main entree and you’ll be good to go. Good stuff.


clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
Squash and Onions Recipe, as seen on Taste of

Squash and Onions Recipe

  • Author: Steve Gordon
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 2-3 servings 1x
  • Category: Side Dish
  • Method: Stove Top
  • Cuisine: American


Easy to follow, step-by-step, photo illustrated recipe for making Squash and Onions.



  • 1 medium Onion, sliced
  • 23 Yellow Squash, sliced
  • 2 Tablespoons Butter
  • 1 Tablespoon Bacon Grease
  • ¼ teaspoon Black Pepper
  • ¼ teaspoon Salt
  • ¼ teaspoon Sugar


  1. Slice the onions.
  2. Place a skillet over Medium heat on your stove top.
  3. Add the butter.
  4. Add the bacon grease.
  5. Add the onions. Stir and cook until slightly translucent, about 5 minutes.
  6. Wash and slice the yellow squash about ¼ inch thick.
  7. Add the squash to the skillet.
  8. Add the black pepper.
  9. Add the salt.
  10. Add the sugar.
  11. Stir gently to combine the ingredients.
  12. Cover the skillet. Reduce heat to Medium Low.
  13. Cook until squash are tender. About 10-15 minutes.
  14. Remove from heat. Serve warm.
  15. Enjoy!


Your cooking time may vary. Mine were well done after 15 minutes. Just keep a check on them and cook until they reach the desired tenderness. Squash are done with they begin to look translucent in the center.

Keywords: Squash and Onions recipe, Southern Squash and Onions


Your Comments:

Ever tried Squash and Onions? What did you think about them?

Share your memories of this great Southern dish with us.It will only take a minute or two for you to leave your comments in the section below.

Just remember, all comments are moderated.  That just means that I personally read each and everyone before they are approved for viewing on our family friendly website. Thank you in advance for sharing.

Sign Up For Our Free Newsletter:

While you’re here, be sure to sign up for our totally FREE NEWSLETTER.  I’ll send you an Email every once in awhile to remind you when I post a new recipe, or when anything else of importance is going on around Taste of Southern.  It’s totally free, and super easy to sign up.  And, should you ever decide that you are no longer interested, it’s even quicker to unsubscribe.  How cool is that?  I’ll be looking forward to seeing you add your name to our list.  The signup box is below and you’ll also find one in the top right hand corner of each page. I hope you’ll do it today.

Be Blessed!!!


You might also like:   How To Render Bacon Fat

Or, maybe this recipe: Squash Casserole

How about this?  Squash Fritters



Tags: , , , , , ,

Category: Side Dishes

About the Author ()

Award Winning Food Preservationist, Fisherman, Author of three cookbooks. "From Mama's Big Oval Table, From Mama's Big Oval Table - BOOK TWO and Carolina Christmas Sweets and Appetizers." Online Contributor to Our State Magazine Newsletter.

Comments (31)

Trackback URL | Comments RSS Feed

  1. Thank you Steve! Tastes just like my mom’s!!

  2. Suzanne says:

    Is there any way to freeze squash and onions precooked? My mother used to freeze it in freezer boxes, with butter added and it was delicious. My attempts have failed. Do you have a method that works? Thank you!

  3. Rebecca says:

    Hey there! On a lark, I was planning to make what I call “mamaw’s messy squash” to add onto yesterday’s Sunday roast leftovers today — just for fun I googled the phrase and lookie here 🙂
    My mamaw, my mom, my brother and me all make this this. My brother adds some extra water and uses a tater masher to keep pushing the veg down, sort of a slow boil/reduction. I find squash plenty full of water — and all of it, once it all starts to carmelize, is addictive…at least to me. We do add a bit more sugar once it is barely brown and enhance that. Regardless, this is a great find and I look forward to browsing through more of your recipes after supper!

    • Steve Gordon says:

      Hi Rebecca, I’m thankful you’ve found our home on the Internet. It’s great to hear from you and I enjoyed reading your comments. Squash and Onions are delicious. Smile. I appreciate your visit and I do hope you’ll try some of our recipes. I look forward to hearing how they turn out for you. Do be sure to stop by again… real soon. Be Blessed!!! -Steve

  4. Deborah dunbar says:

    Thanks for sending me down memory lane my mamaw used to make squash and onions haven’t had or thought about that dish for 50 years.You wouldn’t happen to have a peach cobbler recipe where the dumplings are browned and floating in peach juice topped with a crust that I have never tasted since she passed

    • Steve Gordon says:

      Hi Deborah, I’m glad we could bring back some good memories for you with the recipe. I do hope you’ll try it soon. I’ve got two recipes for Peach Cobbler here on Taste of Southern, but not sure they are what you’re looking for exactly. You can find them under the Desserts or just type it into the SEARCH bar on each page. Thank you for your visit. I do appreciate it and hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  5. Chick Jacobs says:

    Mama is right: A pinch of sugar with the bacon grease makes this a great side dish. We’re cooking our first fresh batch of squash of the year!

  6. Deb says:

    We’ve had an abundance of yellow squash this year, and my daughter Hannah fixes it this way for us at lunch a lot! Soo good!

    One disappointing bit of news on our zucchini though….none, zero, nada, zip. Unfortunately we only had one plant this year and that one died.

    So…all those folks who sneak around to leave extra zucchini on front porches evidently haven’t found our porch yet. I ended up buying 4 zucchini from Walmart! These four will be made into Vegetable Lasagna this week.

    Sorry I didn’t get over here last week.

    • Steve Gordon says:

      Hi Deb, I’m sorry you didn’t have any zucchini in your garden this year. Gardening just happens that way some times it seems. But, glad you had the abundance of squash. I bet Hannah does a great job with it. I’m sure she had a couple of great teachers. Smile. I do hope everyone is doing well up in Staunton, Virginia. Ready for some more snow this year? Too early to talk about it yet?

      I encourage anyone reading this to click on your name and follow the link over to Mountain Musings. I enjoy following you and your families adventures as well. Keep up the great work. As always, I appreciate your visits to Taste of Southern and you know the door is always open, so please visit with us anytime. Be Blessed!!! -Steve

  7. Gary Strader says:

    My mouth is watering, and I am heading out for more squash than what I have on hand. My white onion is already sliced. Sadly I am on a salt restricted diet so I will modify the recipe a bit but it will still taste great.

    Thanks for the quick and simple recipes, Southern Cooking at it’s finest.

    • Steve Gordon says:

      Hi Gary, Thank you for your comments. I’m glad you enjoy the recipes, and hope you enjoy the squash and onions. Kind of hard to mess something up when it’s this simple. Smile. Thank you for your visit today and I do hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  8. Sandra Lowry says:

    Squash and onions-yum! One of my favorites that I have cooked for years. I have never put sugar in them but will give that a try with my next pan. Potatoes are good cooked with them too for something different.
    Glad your vertigo is better and that Jan is doing well and determined to make a full recovery. Billy sure seems to be having some issues but I am sure he has been overwhelmed worrying about Jan. They have been through some difficult times recently.
    Take care of yourself too. We are all thinking of the three of you and wishing you better days ahead.

    • Steve Gordon says:

      Hi Sandra, Others have mentioned the potatoes with the squash, but I must admit I’ve never tried them that way. I’ll have to do that soon. Smile. Thank you for your well wishes for my friends and me. I’m thankful you subscribe to the Newsletter and it’s always great to hear from you. Keep on stopping by, you know the door is always open. Be Blessed!!! -Steve

  9. Joy Lynn Risher says:

    We like to fry some bacon until crisp and set aside; add the onions to the skillet, then add the yellow crookneck squash slices; season with salt/pepper; continue to fry (but we didn’t cover the pan – have to try that); when squash is lightly browned crumble in the crisp bacon, stir and serve.

    • Steve Gordon says:

      Hi Joy Lynn, The bacon is what you nibble on while the squash and onions are cooking. I’d have to hide it to have some to crumble on top once the squash is done. Smile. It sounds good though. Thank you for the suggestion. I appreciate your visit today and do hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  10. Barbara says:

    Memories of my granny. Loved fried squash and onions. Yum. My kids love them too.Had some last week that looked just like yours.

    • Steve Gordon says:

      Hi Barbara, I bet your granny was a great cook. I’m happy we could bring back a few memories for you with the recipe. How did you ever get kids to eat squash and onions? Smile. Thank you for your visit and for sharing your comment. I do hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  11. Debbie F says:

    Steve, this is one of my favorite, loved the way my Mom made them from the squash from her garden. You brought back great memories of my Mom’s southern cooking with this recipe and all the recipes you have on your site. I always look forward to see what you are cooking each Monday. Thanks.

    • Steve Gordon says:

      Hi Debbie, I’m delighted to know we could bring back some good memories of your moms cooking with our recipes. I always get a kick out of hearing that because I know how those same type of memories of my mom make me feel. I appreciate your comments. Thank you for all of your support and for your visits to Taste of Southern. I do hope you will continue to stop by. Be Blessed!!! -Steve

  12. Jennifer A. says:

    We’ve been without a stove for a couple months now due to remodeling but discovered that squash and onions can be made in the microwave! Not quite the same but put all in microwave dish – I use 8×8 glass baking dish – cover, about 5mins, stir, recover and about 5mins more – we have smaller microwave so times might be longer than with larger ovens. Not exactly the same but satisfies a craving. Can add sliced potatoes as well.

    • Steve Gordon says:

      Hi Jennifer, I do hope your remodeling work is going well. At least you’re without a stove during the hotter summer months. I must admit to using my own microwave very often. I’d hate to be without one now. Smile. Keep up the great work and thank you for sharing your comment with us. I appreciate your visit and hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  13. Regenia says:

    Thanks for all these wonderful receips. My husband wouldn’t touch squash until I tried these receips. Now it’s one of our favorite dishes.

    • Steve Gordon says:

      Hi Regenia, It’s my pleasure to share the recipes with you. I’m glad we might be converting a squash hater into a squash lover even if we have to do it one at a time. Smile. Thank you for sharing your comments and for stopping by. I do hope you’ll visit with us often. Be Blessed!!! -Steve

  14. Donna says:

    Thank you Steve! I’m enjoying the ‘easy’ recipes 🙂 This is an oldie but goodie my mom would make. Appreciate you bringing back forgotten memories of simple good food.
    Take care and God bless!

    • Steve Gordon says:

      Hi Donna, I’m all about being easy. Smile. Sometimes the simplest ones are the best. Thank you for sharing your comment and for stopping by. I do hope you’ll visit with us often. Be Blessed!!! -Steve

  15. Joyce Willis says:

    Steve your remark about the fried bologna sandwich made me lol. I like cornbread with my fried squash n onions and a few slices of tomatoes as well. Homegrown veggies are so darn good I don’t want any meat a lot of time. Thank you for your recipes and the newsletter. It’s always good to hear from you! I hope you get over the vertigo ASAP! Peace and blessings friend.

    • Steve Gordon says:

      Hi Joyce, Bologna sandwiches are great. I might eat more of them than I should. Smile. Agreed, homegrown foods, especially tomatoes, are the best of all. What you find in the grocery stores these days just can’t compare. Thank you for your comments and for your blessings. Vertigo is no fun at all, but we just keep trying to push through. I’m glad you subscribe to the Newsletter. I appreciate all of your support, including your visit today, and I do hope you’ll continue to visit with us often. Be Blessed!!! -Steve

  16. Marilyn Allison says:

    Good Morning!

    My favorite way to eat squash is sauteed like this, but I have never put bacon grease in it before. Told my husband about your recipe, he says it sounds really good. My mother-in-law introduced this dish to me years ago(without bacon grease). As a child, my mom would boil baby yellow squash, (which you can’t find any more) and split them down the middle and put a pat of butter in it. A serving was several of these on each plate. Later, she learned to make squash casserole with onion, cheese and eggs. This became her specialty at Thanksgiving. Squash is indeed versatile. Sorry to hear about your fishing buddy’s troubles, but glad that Jan is improving. I do pray that you and your friends will all be better soon. Looking forward to hearing from you next week!

    • Steve Gordon says:

      Hi Marilyn, I do hope you’ll try this with some bacon grease. I think both you and your husband will like it. I do hope so anyway. Squash Casserole is another good dish, but I’ve not tried them the way you say your mom fixed them. Give me time though. Smile. Thank you for your kind words about me and my friends. We all appreciate the prayers. I’m glad that you subscribe to the Newsletter and I will always be grateful and thankful for your support. Thank you for sharing your comments and for stopping by today. I do hope you’ll visit again… real soon. Be Blessed!!! -Steve

  17. Paul P. Smith says:

    My recollection of fried squash with onions go back many years. My Mother and later my wife would cook until browned and was so delicious. I think the squash was breaded prior to placing into a skillet with oil.

    • Steve Gordon says:

      Hi Paul, I haven’t done a recipe for the fried breaded squash, but maybe we can get one up soon. They’re really good that way too. Thank you for sharing your squash memories with me today. I appreciate you taking the time to write and to visit. I do hope you’ll stop by often. Be Blessed!!! -Steve

Leave a Reply

Your email address will not be published. Required fields are marked *