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Skillet Squash

Skillet Squash recipe image
This Skillet Squash recipe transforms simple summer vegetables into a rich, comforting side dish that pairs perfectly with grilled meats or roasted chicken. The earthy sweetness of yellow squash is elevated by the smoky crunch of crisp bacon and the tangy creaminess of sour cream. Fresh dillweed adds a bright, herbaceous note that cuts through the richness, while onion salt provides a savory depth. ItâÂÂs a quick, no-fuss meal component that feels indulgent yet easy to prepare. Ideal for weeknight dinners or potluck gatherings, this dish brings a rustic, home-style flavor to your table. The creamy sauce clings beautifully to the tender squash slices, creating a harmonious blend of textures. Serve it warm to enjoy the full aroma of the dill and the satisfying crunch of the bacon topping. ItâÂÂs a reliable favorite that disappears from the plate quickly.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 670.0
Dietary: Gluten-free
Description
This Skillet Squash recipe transforms simple summer vegetables into a rich, comforting side dish that pairs perfectly with grilled meats or roasted chicken. The earthy sweetness of yellow squash is elevated by the smoky crunch of crisp bacon and the tangy creaminess of sour cream. Fresh dillweed adds a bright, herbaceous note that cuts through the richness, while onion salt provides a savory depth. It’s a quick, no-fuss meal component that feels indulgent yet easy to prepare. Ideal for weeknight dinners or potluck gatherings, this dish brings a rustic, home-style flavor to your table. The creamy sauce clings beautifully to the tender squash slices, creating a harmonious blend of textures. Serve it warm to enjoy the full aroma of the dill and the satisfying crunch of the bacon topping. It’s a reliable favorite that disappears from the plate quickly.
Ingredients
  • 4 sl Bacon
  • 2 pound Yellow squash, sliced
  • 1 md Onion, chopped
  • 1/2 cup Sour cream
  • 1 1/2 teaspoon Dried whole dillweed
  • 1 teaspoon Onion salt
  • 1/4 teaspoon Pepper
Directions
  1. 1
    Cook bacon in a large skillet over medium heat until crisp.
  2. 2
    Remove bacon from the skillet, reserving 1 tablespoon of drippings.
  3. 3
    Crumble the cooked bacon and set aside for garnish.
  4. 4
    Saute sliced squash and chopped onion in the reserved bacon drippings for 6 minutes or until tender.
  5. 5
    Stir in sour cream, dried dillweed, onion salt, and pepper.
  6. 6
    Spoon the mixture into a serving dish.
  7. 7
    Sprinkle with the crumbled bacon before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 670.0kcal
% Daily Value *
Total Fat 48.2g75%
Saturated Fat 17.6g89%
Cholesterol 61.9mg21%
Sodium 1733.4mg73%
Total Carbohydrate 19.6g7%
Dietary Fiber 3.3g14%
Sugars 9.6g
Protein 40.4g81%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Do not boil the sour cream after adding it, as it may curdle. Remove the skillet from heat briefly if the mixture becomes too hot before stirring in the cream.

For a lighter version, you can substitute Greek yogurt for sour cream, though the texture will be slightly less rich.

This dish is best served immediately while warm. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of milk if the sauce has thickened too much.

If fresh dill is available, use 1 tablespoon of chopped fresh dill instead of dried dillweed for a brighter flavor.

Keywords: bacon, comfort food, dill, easy side dish, onion, quick dinner, sour cream, squash, summer vegetables, tender, yellow squash
Read it online: https://www.chefs-mate.com/recipe/skillet-squash/