This has to be one of the easiest dishes out there, much like my sautéed cabbage and onions, yet both are savory delights and well worth making–especially with your fresh harvest! By glazing the squash and onions you bring out the sugar and make them melt-in-your-mouth-good.
Sautéed Squash and Onions
4 – 6 squash, washed, ends trimmed, cut into circles (or strips if you prefer)
2 sweet onions, Vidalia style, ends and outer peeling removed, sliced and quartered
2 TBSP butter, 1/4 stick
salt and pepper, to taste
Note: depending on the size of your squash and onions, keep in mind you want equal parts of both
In a large skillet, melt the butter over medium heat. Add squash and onions to skillet and saute until both are tender, turning in the pan often to coat with butter and brown evenly. This process will take anywhere from 20-30 minutes. The longer you saute them, the more brown and caramelized they’ll become–a good thing! Flavor with salt and pepper while cooking and serve warm.
Approx 4 servings