Sauteed Summer Squash
serves 6
5 medium summer squash -- green, yellow or a mix
half yellow onion, sliced
4 cloves garlic, minced
4 T. olive oil
salt and pepper to taste
Wash squash and peel any bad parts off the skin.
Cut ends off and slice crosswise into 1/8-inch slices.
Heat heavy skillet over med-high heat
(I use my cast iron, but a heavy non-stick works).
Add oil and when the pan is hot, add squash, onions, and garlic.
Cook over med-high heat, stirring occasionally, for about 20 minutes, or until squash and onions are golden brown and softened.
Remove from heat and salt and pepper to taste.
Just starting to cook.
serves 6
5 medium summer squash -- green, yellow or a mix
half yellow onion, sliced
4 cloves garlic, minced
4 T. olive oil
salt and pepper to taste
Wash squash and peel any bad parts off the skin.
Cut ends off and slice crosswise into 1/8-inch slices.
Heat heavy skillet over med-high heat
(I use my cast iron, but a heavy non-stick works).
Add oil and when the pan is hot, add squash, onions, and garlic.
Cook over med-high heat, stirring occasionally, for about 20 minutes, or until squash and onions are golden brown and softened.
Remove from heat and salt and pepper to taste.
Just starting to cook.
2 comments:
The cruel irony is that I absolutely love summer squash but am ALLERGIC to it. Crazy, no? Every couple of years or so, I throw caution to the wind and indulge my palette...
...and, well, you know the rest.
This looks so good, though! I'd better quickly close my browser.
I love cooking squash in this way!
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