Old School Squash and Onions is a dish steeped in tradition, bringing comfort and nostalgia to the table, especially during the vibrant summer months when squash is at its peak. This recipe celebrates the simplicity and freshness of garden-fresh ingredients, showcasing the natural flavors of summer squash varieties complemented by the sweetness of caramelized onions.
Ingredients
Scale:
4 cups sliced summer squash (such as zucchini or yellow squash)
2 large onions, thinly sliced
2 tablespoons olive oil or butter
1 teaspoon garlic powder (optional)
Salt and pepper to taste
Fresh herbs (such as thyme or basil) for garnish
Grated Parmesan cheese for added flavor
Instructions
Wash the squash thoroughly under cool running water. Slice the squash into thin rounds, roughly ¼-inch thick, to ensure even cooking and optimal flavor absorption. Slice the onions thinly as well, keeping them uniform in thickness for consistent cooking.
In a large skillet over medium heat, add the olive oil or butter. Allow it to heat until shimmering or melted, respectively, which takes about 1-2 minutes.
Add the sliced onions to the skillet. Sauté for approximately 8-10 minutes, stirring occasionally, until they become soft and begin to caramelize.
Once the onions are caramelized, which usually takes about 8-10 minutes, add the sliced squash to the skillet. Stir well to combine with the onions.
Sprinkle the garlic powder (if using), salt, and pepper over the mixture. Sauté for an additional 5-7 minutes, or until the squash is tender yet retains some firmness.
The squash should be soft but not mushy. Taste and adjust the seasoning if necessary.
Remove the skillet from heat. Transfer the squash and onion medley to a serving dish. Garnish with fresh herbs or a sprinkle of Parmesan cheese, if desired.
