One of my favorite dishes my mother made when I was a kid was a simple sauté of lovely yellow summer squash. She would just cut the squash into little discs, cook them with some onions and within minutes we had a simple side dish that was full of flavor. To give my take on her recipe a little more oomph, I caramelize the onions first and occasionally sprinkle on a bit of Parmesan cheese to give the flavor even more richness and depth. When squash is in season, I quadruple this recipe, yes quadruple it, just so I can enjoy it as a snack during the day. It's not exactly pretzels or potato chips, but to me it's equally addictive. I was eating a bowl of it cold yesterday and Chloe was asking me for forkful after forkful until my bowl was bare. A cinch to make and straightforward delish, try making some this summer for your gang!
Simple Sauteed Summer Squash (4)
- 1 tablespoon canola oil
- 1 Onion, diced
- 5 yellow squash, sliced into coins
- 1 teaspoon Kosher Salt
- splash of water
- parmesan cheese, grated
PreparationSummer Squash serves 4
1 tablespoon canola oil
1 onion, diced
5 yellow squash, sliced into coins
1 teaspoon salt
splash of water
grated parmesan cheese, optional
1. Heat the oil in a skillet over medium heat. Add the onions and sautÃ© for 5-7 minutes, or until they start to turn brown and caramelize.
2. Add the squash, salt, and a splash of water. Stir to combine, cover, and cook for 10-12 minutes for tender but crisp squash or 15 minutes for softer squash (the way I like it).
3. Let cool slightly and serve.