It’s super simple. Not even a recipe, really.
Sautéed Squash and Onions
In a skillet, warm 3-4 Tbsp of olive oil and about 3 Tbsp of butter over medium heat. While that’s heating, slice a medium sized squash and half an onion. I try to keep my squash slices less than 1/4″ thick. Toss these into the hot skillet, and sauté until you can poke a fork through the squash easily and the onions are just starting to slightly brown. Salt and pepper pretty heavily for best flavor.
It’s a quick and easy way to make use of the harvest, and is one of my husband’s favorite summer dishes.