Braised Yellow Squash and Bacon

(From The Governor’s Lady: Entertainment & Recipes at Government House, The Cayman Islands, 1987-1992, by Joan Hall Scott)

Serves 8

2 tablespoons olive or vegetable oil

4 ounces thick sliced bacon, diced

4 tablespoons minced shallots

2 tablespoons water

2 pounds yellow summer squash, trimmed (or zucchini)

Pinch salt, or more, to taste

Pinch pepper

Pinch cayenne

¼ teaspoon dried marjoram or thyme

Heat the oil in a heavy stove-top casserole with lid. Add the bacon and shallots and sauté over medium-high heat until they begin to color.

Add remaining ingredients, except parsley. Mix well, and cover. Reduce heat the low and let the squash braise until tender (about 8-12 minutes), turning two or three times. Do not let burn. Stir in the parsley, and cook a minute more. 

One thought on “Braised Yellow Squash and Bacon

    Living on Cayman Time « Three Points Kitchen said:
    June 16, 2012 at 4:42 pm

    […] Potatoes (true to form, The Governor’s Lady prefers savory sweet potatoes, just like me) or Braised Yellow Squash and Bacon (like Kate and Robin, she is not afraid to douse things in […]

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