There are some foods that take you right back to your childhood. For me, one of those is yellow squash. My parents always grew squash in our garden and my grandmother always grew it in hers as well. My favorite preparation as a child involved slicing the squash, salting and peppering it, dipping it in flour and then pan frying it in butter. Delicious, but not exactly health food. The method used in this recipe is a much healthier one that I’ve adopted over the years. Simple sauteed squash and onions is a frequent summertime side dish in our house. You can even turn this into a light vegetarian meal by mixing the squash with cannellini beans and serving it over brown rice or barley. Topping it with pine nuts and goat cheese and an extra sprinkling of fresh thyme takes it right over the top. Enjoy!
Simple Summer Squash
Adapted from Mollie Katzen’s The Vegetable Dishes I Can’t Live Without
1 1/2 – 2 tablespoons olive oil
2 medium sweet onions, thinly sliced
1/8 teaspoon salt
1 1/2 pounds yellow squash cut into 1/2″ thick slices or cubes
1 teaspoon minced garlic
freshly ground pepper
1/2 teaspoon minced fresh thyme leaves
Optional garnish: lightly toasted pine nuts and crumbled goat cheese
1. Place a large skillet over medium heat. Allow to heat for 1 minute and add 1 tablespoon of olive oil to the pan and swirl to coat. Add the onions and salt. Cook, stirring often until the onions become very tender and lightly golden, about 10 minutes. Transfer onions to a bowl and set aside.
2. Return the pan to medium heat. Coat with a little more olive oil. Add the squash in a single layer and cook without stirring 1 to 2 minutes, or until very golden on the bottom. Scrape loose and flip the squash, cooking an additional 1 to 2 minutes, or untl the other side is also very golden.
3. Add the garlic to the pan and cook for about a minute and then return the onions to the pan. Sprinkle with thyme and mix well. Season to taste with additional salt and a generous amount of black pepper. Garnish with pine nuts and cheese if desired.
4. Serve hot, warm, or at room temperature.