Golden Summer Squash

• extra virgin olive oil↗1 1⁄2 - 2 tablespoons

  divided

• medium onions↗2

  thinly sliced

• salt↗1⁄8 teaspoon

  possibly more

• summer squash1 1⁄2 lbs

  cut into 1/2-inch thick slices or cubes, see note

• garlic1 teaspoon

  minced or crushed

• fresh ground black pepper↗
• fresh thyme↗

  minced

• pine nuts↗

  lightly toasted (a handful) (optional)

• feta cheese (optional) or goat cheese, crumbled (optional)↗3 -4 ounces

Step-by-step instructions

1. 1

   Place a large skillet over medium heat.

2. 2

   After about 1 minute, add 1 T of the olive oil, and swirl to coat the pan.

3. 3

   Add the onion and salt.

4. 4

   Cook, stirring often, for about 10 minutes, or until the onion becomes very tender and lightly golden.

5. 5

   Transfer to a bowl and set aside.

6. 6

   Return the pan to the heat and slick the pan with just a teaspoon or two more of olive oil.

7. 7

   Add the squash in a single layer, and cook, without stirring, until very golden on the bottom, for 1-2 minutes.

8. 8

   Toss or stir to flip the squash and continue cooking, undisturbed, for 1-2 minutes longer, or until deeply golden brown on the other side.

9. 9

   Toss in the garlic, and return the onions to the pan.

10. 10

    Mix well, and season to taste with additional salt, if needed, and with a good amount of freshly ground black pepper.

11. 11

    Serve hot, warm or at room temperature, garnished with a light sprinkling of thyme, and pine nuts and/or cheese, if desired.

12. 12

    NOTE: You can make this with any of the thin-skinned, quick cooking squash varieties such as yellow patty pan, zucchini, crooknect, etc.

13. 13

    Peeling the squash is optional.