Prep 25 mins
Cook 10 mins
We enjoy this dish all year long and it goes well with any entrée! It is one of the ways my mother liked to prepare yellow squash for our family. The yellow color helps make a pretty plate. I have found that a combination of butter and olive oil is great for sautéing (Paula Deen agrees). Purchase small fresh squash.
- 6 yellow squash, thinly sliced
- 1 sweet onion, chopped
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon Lawry's Seasoned Salt
- 2 tablespoons olive oil
- 2 tablespoons butter
- 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.
This was good but I wouldn't make this my go-to yellow squash recipe. It did have a lot of flavor and I appreciate the pre-sautee tip.
LOVE this combination of squash and onions! I cooked them until they were just turning light brown. This is total comfort food! The seasonings were right on. A definite repeat in our house!