Instructions

• Rinse and partially peel the fresh squash (zucchini or yellow or a combination of the two. I leave a little peel on the zucchini it but just lighten it up by taking off strips or peel enough so you don't get a mouthful of peel with your zucchini bites.
• If the yellow squash is smaller or tender textured I don't peel it at all.
• Steam the squash until it is just tender. Remove and drain thoroughly then set aside to cool completely before mixing in the sauce or it will be a little thin.
• You will normally have more water collect as it cools and the veggies will shrink to about 4 cups.
• Salt and pepper these lightly to taste.
• For the cauliflower version I used frozen. You can steam it as well but I like to place it in a heavy bottomed skillet with a quart of broth for extra flavor to give the cauli more zip. (This uses a relatively small amount of water to simmer steam the vegetables and is my preferred method to cook most veggies because of the flavor enhancement).
• The broth left over can be refrigerated and used in many recipes--I make my country gravy and cheese sauce with the broth that I used to cook the veggies in normally.
• I used 1 quart of hot boiling broth to put the veggies into and cover, then turn down the heat so they gently cook for a few minutes until they are just fork tender but not mushy.
• When it is done place it in a colander to drain thoroughly while the bacon is frying and cooling and you are mixing up the sauce.
• Cool completely if possible before tossing together with the bacon.
• Add salt and pepper to taste.
• Fry or bake the bacon and allow to cool then cut into bite sized pieces.
• While the squash is cooling mix the sauce which is the mayo, mustard, sour cream, and horse radish all together and refrigerate.
• This sauce recipe makes more than you will need for this amount of veggies-because they shrink more than potatoes do- so if you wish to make a half batch you can but I like to have extra of this sauce on hand to mix in the amount that tastes right to me and serve the rest of the sauce on the side.
• This stuff is just so good that it makes a great meat sauce and keeps well in a jar in the fridge.
• Add the bacon to the squash or cauli in a large bowl. Pour the dressing on top and gently toss together.