Roasted fresh squash is a healthy delight. But if you're in the mood for an artery-clogging treat, you can try my family recipe for yellow squash and potatoes fried in bacon fat, the way all southerners are required to learn to cook it.
4 small (6″ long) yellow squash
2 medium potatoes
1 medium onion
4 slices bacon
1/2 green, orange or red pepper
salt & pepper to taste
*Optional: add some fresh cayenne or hot banana pepper for extra color & spiciness
Slice the squash, dice the onions and pepper, and cube the potatoes. Fry bacon. Remove bacon from pan, add potatoes & cook until about half done (if you like crunchy fried potatoes, cook until crunchy and remove from pan). Add squash, green pepper & onions, plus salt & pepper to taste. If you removed the potatoes for the crunchy option, add to back to pan to warm before serving.
Variation: use corn instead of OR in addition to the potatoes