Real Recipes From Real Home Cooks ®

side essentials: summer squash & onions

Recipe by
Andy Anderson !
Wichita, KS

This is a wonderful side dish, using some of Summer’s wonderful bounty of squash. With a minimum of ingredients and spices, you can transform bland squash into an awesome side dish, worthy of any recipe you choose to serve them with. In this case, they are being served with pork pot stickers. So, you ready… Let’s get into the kitchen.

yield 2 - 3
prep time 10 Min
cook time 25 Min
method Stove Top

Ingredients For side essentials: summer squash & onions

  • PLAN/PURCHASE
  • 2 Tbsp
    sweet butter, unsalted
  • 2 Tbsp
    olive oil, extra virgin
  • 1 md
    yellow onion, thinly sliced
  • 1 - 2 clove
    garlic, minced
  • 1 lb
    summer squash, yellow, green, or a combination
  • lemon/pepper spice, to taste
  • parmesan cheese, freshly grated, to taste
  • ADDITIONAL ITEMS
  • salt, kosher variety, to taste
  • black pepper, freshly ground, to taste

How To Make side essentials: summer squash & onions

  • 1
    PREP/PREPARE
  • 2
    Gather your ingredients (mise en place).
  • 3
    Add the butter and oil, to a sauté pan over medium-low heat.
  • 4
    When the butter stops foaming, add the onions, and slowly cook until softened, and beginning to lightly brown, about 30 minutes.
  • 5
    Chef’s Note: Throw in a bit of salt and pepper, for seasoning.
  • 6
    Add the garlic, and cook for an additional 60 seconds.
  • 7
    Cut up the squash into 1/4-inch (0.6cm) slices, and if the slices are large, cut them into half-moons.
  • 8
    Add them to the pan, toss on some lemon/pepper spice, and cook until they begin to soften, about 4 – 5 minutes.
  • 9
    Reduce the heat slightly, cover the pan, and allow the squash to gently cook until tender, about 20 minutes.
  • 10
    PLATE/PRESENT
  • So yummy
    11
    Add a bit more salt, and pepper, to taste, then garnish with some grated parmesan cheese, and serve while nice and hot. Enjoy.
  • Stud Muffin
    12
    Keep the faith, and keep cooking.
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