Squash season has begun. MomRed left her windows rolled down and walked briefly out of sight of her vehicle, in order to talk to a neighbor about a different neighbor’s health situation. Three pounds of onions and squash later . . .
Guess who got to make squash-n-onions? It’s an easy way to use summer squash. It’s also very much a “make to taste” recipe, because once you get past the squash, oil, and onion, everything else depends on the cook. You want garlic? Toss it in. Bacon crumbles? Fresh herbs? Sausage? Leftover pork loin? Miniature tomatoes or regular tomatoes? Go for it! Continue reading