Shoooweeee! It’s about that time in the South, y’all. That’s right. Squash every night time! If you have a garden, you know exactly what I’m talkin’ about. You try to sneak squash into every meal to use it all up. Then, you give away what you can’t use.

I found this recipe in the previously shared cookbook, “Hungry Like A Wolf: Lake Hamilton Bands”. Calico Squash? Sounds interesting. Let’s do it!

Couple of things:

1. There’s no way to get exact “cups” of squash without cutting and leaving some behind for something else. I just used a tad more and put the mixture in a bigger pan.
2. Years ago grocery stores carried 2 Oz jars of pimentos. Maybe they still make them. I couldn’t find any🤷🏻‍♀️. I used half of a 4 Oz jar and saved the rest for next time around.
3. Make sure you really drain the squash. I’ll do better next time.

Y’all, you’re gonna love this one! It’s so good!!❤️