Big G’s Yellow Squash

Big G was  a crafty woman.  G was for Granny and Big, well that’s because she was 6 feet tall. She would come visit us a few months of every year. She would arrive on the Greyhound bus she’d taken across country from one of my aunt’s or uncles’ homes. She was full of stories about her days in the South picking cotton. She chewed snuff.  A fact, I didn’t realize until I was a teenager.  I just thought she had an odd-looking lower lip and liked to carry around a dixie cup.  And, just when you thought you didn’t have anything to make for dinner, she would spin virtually nothing into an amazing meal.  That’s what raising five kids, dirt poor in the South will teach you.

Yellow squash is abundant in most home gardens this time of year. Almost to the point of frustration. Whenever someone drops of a giant bag of yellow squash at my house, I always make Big G’s recipe.

I’m certain that this may have been a dinner for them. If you are a vegetarian it certainly could be. It would be a lovely side-dish for chicken, especially fried, if you wanted to keep with the Southern theme.  Or, if you wanted to get really legit, Big G would make them with fried chicken livers (gack!), which is likely how I ended up a vegetarian at such a young age.

The key to this recipe is letting the yellow squash and onions cook down on low heat until almost translucent. I’ve taken liberties over the years adding to the flavor content with garlic and different flavored oils. This is my current favorite version

Big G’s Yellow Squash

1 lb yellow squash

4 eggs

1 large yellow onion

1 Tbl Majestic Garlic Paste (flavor of your choice) or 1 Tbl minced garlic

Olive oil

Salt and Pepper to taste

Cut squash lengthwise and seed. Then dice into small pieces. Dice 1 yellow onion. In a pan over medium heat, add olive oil, diced onions and squash. Sautee for 5 minutes, add either garlic paste or minced garlic. Reduce heat to low and simmer covered for 30 minutes or until both the onions and squash are light and translucent. Check every 5-10 minutes and stir to prevent sticking. Just before serving, beat 4 large eggs in a bowl and add to squash mixture. Turn heat to medium-low and cook until eggs are scrambled.

Serve immediately.

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