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!
You need a large frying pan or shallow pot, large enough so that all the veggies can form a single layer on the bottom.
One onion, sliced thin or chopped (yellow or white are both fine)
summer squash (any thin-skinned variety), sliced thin
oil for sauteing (flavored olive or plain olive or whatever you prefer)
Pour a few tablespoons or so of oil into the pan. Heat over medium-high until it shimmers. Add onion and stir, cooking until the onion starts to become transparent. Add the squash. Stir. Add additional things if desired. Turn heat down to medium and cook until the squash is tender, 10 minutes or so depending on elevation, stirring occasionally. Serve hot.
That’s the theme. Variations include:
slicing sausage, sauteing it first, then adding the onion and squash.
add halved miniature (cherry or grape) tomatoes five minutes before serving. You want them hot.
add garlic, basil, thyme, oregano for a more Italianate flavor.
add your favorite curry spice blend.
add bacon crumbles just after you add the squash. Yes, you could use bacon fat and add freshly hard-cooked bacon, but DadRed buys bacon crumbles so that’s what I had on hand.
add left-over pork loin or other meat, sliced thin and chopped fine. I add this after the squash is hot, then let the mix cook a little longer.
soy-protein in some form. I have not tried this yet, but I’d probably add it toward the end of cooking.
The options are as many and varied as what you have in your garden or pantry. It’s fast, quick, one-pan, and almost cook-proof.