On the Table: Squash and Bacon

Bacon and squash - two of my favorite things!  The other night, I was seriously craving bacon, and I had some squash in the refrigerator, so I decided to combine them - and it was delish!  To prepare:

Dice up one small medium onion, four ounces of white mushrooms, two yellow squash, and half a pound of thick-cut bacon.

(Quite a beautiful pile of ingredients!)

Put a large skillet over medium heat.  Put just a splash of canola oil in the pan, and add in the diced bacon. 

Cook, stirring often, until the bacon gets nice and brown and crispy.  Remove the bacon from the pan and put it on a plate lined with paper towels, and set it aside.  Depending on how much fat rendered from the bacon, you may want to pour some of the fat out of the pan - just make sure there is enough still in the pan to cook the vegetables.

Add the onions into the pan and cook, stirring often, until they begin to get translucent.

Then, add in the mushrooms.

Cook, stirring often, until the mushrooms get tender.  Add in the squash.

Cook, stirring often, until the squash starts to get tender.  Add into the pan about a cup of chicken stock, a few dashes of red chile flakes, a few dashes of worcestershire sauce, and salt and freshly ground black pepper.  Stir everything together, allow the liquid to come to a simmer, cover the pan and turn the heat down slightly, and allow to cook for about ten minutes.  Remove the lid and cook for another 5-10 minutes, or until most of the liquid has evaporated.

Serve over rice, topped with the bacon (in retrospect, it would have been delicious with a sprinkle of parmesan cheese as well).

Enjoy!