Creamed Squash

Creamed Squash

2 tablespoons of bacon fat or oil

2 tablespoons of butter, divided

1 medium Vidalia onion, halved and sliced

5 to 6 medium sized yellow or crookneck squash

salt and pepper

1/2 cup of half and half or whole milk

1 tablespoon of all purpose flour

Melt the fat and 1 tablespoon of the butter in skillet.   Add the onion and cook about 5 minutes until softened, but not browned.   Slice the squash into thin rounds.   Add to the onion, season with salt and pepper, toss to coat, cover and cook over medium heat for 20 to 25 minutes, until tender, stirring several times.   Mash the squash thoroughly and add the other tablespoon of butter.   Mix together the half and half or milk with the flour and stir until well blended.   Add the milk mixture to the squash, stir in well, cover and cook over medium heat, stirring occasionally, about 5 minutes, or until nicely thickened.   Taste, adjust salt and pepper and serve.