Yellow Squash And Red Onion Sauteed In Milk Food

SAUTéED YELLOW SQUASH AND ONIONS

Steps:

• Rinse and dry squash
• Cut into ¼ inch slices; do not remove the skin; set aside
• Slice one medium - large onion; set aside
• Melt butter in skillet on medium heat
• Add sliced onion; cook for 2-3 minutes
• Add sliced squash and broth; combine
• Season with salt, pepper and sugar; cover and cook for 8-12 minutes or until it's semi-tender
• Serve with slotted spoon

SQUASH AND ONIONS RECIPE

Steps:

• Slice the onions.
• Place a skillet over Medium heat on your stove top.
• Add the butter.
• Add the bacon grease.
• Add the onions. Stir and cook until slightly translucent, about 5 minutes.
• Wash and slice the yellow squash about ¼ inch thick.
• Add the squash to the skillet.
• Add the black pepper.
• Add the salt.
• Add the sugar.
• Stir gently to combine the ingredients.
• Cover the skillet. Reduce heat to Medium Low.
• Cook until squash are tender. About 10-15 minutes.
• Remove from heat. Serve warm.
• Enjoy!

SAUTEED YELLOW SQUASH

Steps:

• Preheat skillet over medium high heat. Add oil, then butter. When butter melts, add red peppers and squash. Saute 12 to 14 minutes until squash is tender. Add salt, pepper and parsley. Add chives or scallions if you would like a layer of light onion flavor on the dish as well.

YELLOW SQUASH AND RED ONION SAUTEED IN MILK

Steps:

• Pour the milk in a skillet and heat gently.
• Add squash and onion.
• Cook until done to your liking, I prefer still al dente (some people like them soft and squishy).
• Salt and pepper to taste.
• Enjoy!

SOUTHERN YELLOW SQUASH WITH ONIONS

Steps:

• Fry bacon until crisp, remove from skillet.
• Add chopped onion, cook until translucent.
• Add sliced squash fry stirring frequently until squash is tender.
• Season with salt and pepper.
• Crush bacon and add back to pan.
• Either yellow zucchini or crookneck squash work well in this dish.

SAUTEED YELLOW SQUASH WITH ONION (FOR 1 OR 2)

Steps:

• Place oil in saute pan over medium heat.
• Add squash and onion.
• Cook and stir until crisp and tender for about 5 minutes.
• Sprinkle with whole oregano and a splash of white wine.
• Depending on how you like it, I use about half the amount of oil called for, 1/4 cup is too much for us.

SAUTéED YELLOW SQUASH WITH ONIONS

Steps:

• Cut squash into thin slices. Spread slices out onto paper towels. Salt and allow to "sweat". After 10 minutes blot with paper towel. Flip slices over and repeat with salt and blot after 10 minutes. This allows salt to flavor squash and releases water for better sautéing.
• In a 10 inch saucepan combine olive oil and butter. Lightly sauté onion first and set aside into small bowl.
• In same saucepan sauté squash on low heat until tender. Before removing from heat add sautéed onions and sprinkle with Lawry's seasoned salt, garlic powder and black pepper.
• Note: For best flavor use a sweet onion.

SAUTéED SUMMER SQUASH WITH RED PEPPER AND ONION

Steps:

• Heat the olive oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring often, until tender, 5 to 8 minutes, and add the garlic, summer squash, red pepper, and about 3/4 teaspoon salt. Turn the heat to medium-high and cook, stirring, until the squash is translucent and the red pepper tender, about 10 minutes. Add freshly ground pepper, taste and adjust salt. Stir in the parsley and remove from the heat. Serve as a side dish, or use as a filling for a vegetable tart, gratin, or frittata.