Prep 10 mins
Cook 25 mins
Ready for garden fresh squash!
- 4 tablespoons butter
- 1 small sweet onion, finely chopped
- 12 medium crookneck yellow squash, trimmed and sliced 1/4 inch thick
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- Melt the butter in a large skilet over medium-high heat. Cook the onion in the butter until it browns slightly, about 5 minutes. Layer the squash slices into the skillet and sprinkle with the salt and pepper.
- Cover the pan, reduce the heat to low, and cook the squash for 20 minutes, or until tender. Remove the cover. Stir the squash and continue cooking until the liquid has cooked out, another 3 or 4 minutes.