Golden Summer Squash

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 1/2-2 tablespoons extra virgin olive oil, divided
• 2 medium onions, thinly sliced
• 1/8 teaspoon salt, possibly more
• 1 1/2 lbs summer squash (cut into 1/2-inch thick slices or cubes, see note)
• 1 teaspoon garlic (minced or crushed)
• fresh ground black pepper
• fresh thyme, minced
• pine nuts, lightly toasted (a handful) (optional)
• 3 -4 ounces feta cheese (optional) or 3 -4 ounces goat cheese, crumbled (optional)

Recipe

• 1 place a large skillet over medium heat.
• 2 after about 1 minute, add 1 t of the olive oil, and swirl to coat the pan.
• 3 add the onion and salt.
• 4 cook, stirring often, for about 10 minutes, or until the onion becomes very tender and lightly golden.
• 5 transfer to a bowl and set aside.
• 6 return the pan to the heat and slick the pan with just a teaspoon or two more of olive oil.
• 7 add the squash in a single layer, and cook, without stirring, until very golden on the bottom, for 1-2 minutes.
• 8 toss or stir to flip the squash and continue cooking, undisturbed, for 1-2 minutes longer, or until deeply golden brown on the other side.
• 9 toss in the garlic, and return the onions to the pan.
• 10 mix well, and season to taste with additional salt, if needed, and with a good amount of freshly ground black pepper.
• 11 serve hot, warm or at room temperature, garnished with a light sprinkling of thyme, and pine nuts and/or cheese, if desired.
• 12 note: you can make this with any of the thin-skinned, quick cooking squash varieties such as yellow patty pan, zucchini, crooknect, etc.
• 13 peeling the squash is optional.