Yellow Squash

Ahhh, the fresh vegetables are starting to appear at the local markets. Michael and I volunteered at the Canton Community Kitchen yesterday (Mother's Day) and were sent home with cabbage, squash and onions. I decided today to use some of the squash and onions to make one of my favorite side dishes, Sauteed Squash & Onions.

This dish is incredibly simple and tastes delicious. It can get a bit watery since the squash is mostly water, but it makes a nice flavorful sauce. If you're bothered by onions making you cry when you cut them, make sure that you are using a very sharp knife. The easier the onion is to slice, the less the onion will "spray" its juice.

Ingredients:

2 lb yellow squash, sliced about 1/4" thick (large pieces should be cut in half)
1 large yellow onion, sliced in half-rings
1 T olive oil
1/2 t Seasoning Salt (more or less, to taste)

Directions:

In a large suate' pan with a tight-fitting lid, heat the oil over medium heat. Add the onions and cook slowly, about 5-7 minutes, until the onions are lightly browned and softened. Add the squash and the seasoning salt, saute for 1-2 minutes over medium heat, then cover the pan and turn the heat down to medium-low. Cook for another 5-7 minutes until the squash is tender but not mushy. Remove from the pan with a slotted spoon and serve. Garnish with some fresh chopped parsley.