Where I live in Alabama, we are able to grow an abundance of yellow (summer) squash in the garden and it is always on the table in the summer. This is the way my mom cooked yellow squash and it is still my favorite way. Although I used black pepper for this batch, my mom only used white pepper for her squash.
SUMMER SQUASH AND SWEET ONIONS
Skill Level: Easy Prep Time: 5 minutes
Cook time: 35-40 minutes
6-8 medium yellow squash, sliced
1-2 Vidalia onions, sliced thin
3 tablespoons unsalted butter
1/2 cup cold water
1 teaspoon kosher salt
¼ teaspoon black pepper (the old school way is with white pepper so use that if you have it)
Use a large skillet with a lid. Put the butter in the skillet and let it melt over low heat. Once it is melted, add the onions and increase the heat to medium. Stir and cook the onion until it is softened and turns yellow, about 15 minutes. Be careful not to brown the onion, you want to cook them slowly. Add the squash and salt. Stir once. Put the lid on and let it cook for 5 minutes without opening the lid. Stir. Add the water. Bring to a boil and cook without the lid for 5 minutes. Reduce the heat to low. Continue to cook with the lid on, stirring occasionally for about 20 minutes or until the squash is tender. Check seasoning; add more salt and pepper if you need to.