After moving back to Kentucky last fall, we anxiously awaited the first signs of Spring. We perused seed catalogs all winter daydreaming of the garden we would plant this year. As soon as it was remotely warm, we started transferring seedlings from our basement to the outside. And now, finally, we are seeing the fruits of our labor. I think it might be safe to say we may have a bumper crop of squash this year! Look for more squash recipes on here as I try to come up with more creative ways to cook one of my favorite vegetables, and don’t be surprised if I seem to be using more fresh herbs than usual. We also planted an herb garden, and it’s coming along nicely, as well.
Butter Sauteed Summer Squash
1 tbsp bacon grease
2 tbsp butter
1/2 yellow bell pepper, chopped into chunks
1 yellow squash, chopped into chunks
1/4 onion, chopped into chunks
1 clove garlic, minced
1 tsp fresh cilantro, minced
1 tsp fresh basil, minced
1 tsp fresh parsley, minced
Lawry’s Seasoned Salt, to taste
In cast iron skillet, heat bacon grease and melt butter on medium high heat. Add pepper, squash, garlic, and onion; stir with wooden spoon until vegetables are mixed with butter. Saute 10 minutes, or until tender. Stir in Lawry’s Seasoned Salt.