Friday's Fare: Sauteed Summer Squash

 That thou shalt take of the first of all the fruit of the earth, which thou shalt bring of thy land that the Lord thy God giveth thee, and shalt put it in a basket, and shalt go unto the place which the Lordthy God shall choose to place his name there.   - Deuteronomy 26:2 (KJV)

When I saw this recipe on the internet, I knew I had to make it. And if you have a bit of summer squash laying around, you need to make it too. There's just something about those caramelized onions that adds a hint of sweetness to the squash and just makes it oh, so yummy. 

Sauteed Summer Squash

adapted from here

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1 tbsp. canola oil

1 medium sweet onion, diced

5 yellow squash, sliced into coins

1 tsp. sea salt

splash of water

grated parmesan cheese (to taste)

Heat the oil in a skillet over medium heat. Add the onions and saute for 5-7 minutes, or however long it takes until they begin to turn brown and caramelize.

Add the squash coins, salt, and a splash of water. Stir to combine, cover and cook for 15 minutes for softer squash (if you prefer your squash to be more crisp, simply reduce the cooking time). Top with grated parmesan cheese if desired.

Enjoy!

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