Jan.

20

squash + onions

In the South it’s not uncommon for entire meals to be planned around one seasonal vegetable. In the summer, goldbar squash is extra delicious and used in all kinds of cheesy, bready casseroles. Now that squash is available year round, I cook it more often and prefer to cook it simply. They have a high-water content, so the squash cooks really fast making it a perfect quick meal.

Goldbar Squash + Onions

2 Tbsp. extra virgin olive oil
1 large shallot, thinly sliced
2 goldbar squash, sliced into thin rounds
1 tsp. sea salt
½ tsp. freshly ground black pepper

Tasty Tip: Pre- measure the salt and pepper and season each layer as you go.

In a 10″ heavy bottom skillet, warm the olive oil over medium heat. Add the shallots and saute until translucent, about 2 minutes. Add half the squash and half the seasoning and cook for a minute or two, occasionally stirring, but careful not to break up the rounds. Add the rest of the squash and seasoning and cook until all the squash is tender, about 10 minutes total. Serves 2.

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