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
I LOVE sauteed squash and sweet onions. I’ve been doing it this way for years except I sprinkle oregano and drizzle a little honey. Try it. Then I serve with brown rice that has had fresh spinach stirred into it after the rice is cooked. Sometimes I melt some cheese on the rice. MMMM yummy I’m making it right now.
OMG–that sounds great! Reminds me of a dish I used to crave during college. A local vegetarian bistro served up a plate full of sauteed veggies and brown rice that was incredible. Memorable, as you can see. 🙂 Thanks for the new twist!
This sounds delicious. I will make this tonight. I’ll add basil and some sesame ginger dressing to it. I love ginger.
Your additions sound wonderful! And speaking of ginger, I think I might add some to my butternut squash I’m serving for Thanksgiving. Thanks!