Bring 2 quarts of water to a boil; add a tablespoon of salt. Parboil the squash for 3 to 4 minutes; drain and rinse with cold water until cool. Cook the bacon in a large, heavy skillet over medium heat until crisp. Remove with a slotted spoon and drain on paper towels. Set aside. Do not remove any of the fat rendered from the bacon; add the onion and cook until it begins to soften slightly, about 3 minutes. Increase the heat to medium-high and add the squash to the pan. Saute, stirring frequently, until the squash is fork tender and beginning to brown. Remove from the heat and stir in the reserved bacon; season to taste with salt and pepper and serve.Cooking Steps
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