Ridiculously Easy Roasted Yellow Squash And Onions Recipes

GARLIC ROASTED SUMMER SQUASH

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Trim the ends from the squash, and cut each squash in half lengthwise. Cut the halves in half again crosswise, to make 4 pieces; cut those pieces in half twice more the long way, to make 16 short spears from each squash. Toss the squash with olive oil and garlic in a bowl; place into a shallow baking dish. Sprinkle with salt and black pepper.
• Roast the squash until the spears and garlic start to brown, 5 to 10 minutes. Check the squash after 5 minutes, and add time in 2- to 3-minute intervals to avoid burning.

SQUASH AND ONIONS RECIPE

Steps:

• Melt butter over medium-low heat in a skillet. Add squash and onions and cook until onions are translucent and squash has become fork tender, about 8-10 minutes.
• Remove from heat. Add salt and pepper to taste.
• Serve warm.

SAUTéED YELLOW SQUASH WITH ONIONS

Steps:

• Cut squash into thin slices. Spread slices out onto paper towels. Salt and allow to "sweat". After 10 minutes blot with paper towel. Flip slices over and repeat with salt and blot after 10 minutes. This allows salt to flavor squash and releases water for better sautéing.
• In a 10 inch saucepan combine olive oil and butter. Lightly sauté onion first and set aside into small bowl.
• In same saucepan sauté squash on low heat until tender. Before removing from heat add sautéed onions and sprinkle with Lawry's seasoned salt, garlic powder and black pepper.
• Note: For best flavor use a sweet onion.

RIDICULOUSLY EASY ROASTED YELLOW SQUASH AND ONIONS

Steps:

• Preheat oven to 425F.
• Line a baking sheet with parchment paper (or lightly oil if necessary). Trim the ends of the squash, cut off the slender necks, and slice the necks in half, lengthwise. Then slice each squash into lengthwise slices, about 1/4 to 1/2-inch thick. Lay the slices on the cooking sheet in a single layer.
• Trim the ends of the onion and peel it. Cut it in half down through the top and place each half cut-side down on a cutting board. Slice into thin wedges. Separate the layers of the onions and sprinkle them over the squash.
• Bake for about 15 minutes, until bottoms of squash begin to brown. Sprinkle with pepper and salt, turn each slice over, and bake until bottoms of squash are browned, about 15 minutes more. Serve immediately, hot out of the oven.

YELLOW SQUASH AND ONIONS

Steps:

• Place the olive oil in a large skillet over medium-high heat. Add the onion and cook for about 3 minutes until it begins to soften. Add the yellow squash and cook, tossing frequently, for about 7 - 10 minutes. Cook the squash only until it just begins to soften and then add the salt and pepper. Toss for one minute more and serve.

SUMMER YELLOW SQUASH ROASTED IN LEMON & OLIVE OIL

Steps:

• Preheat oven to 400°
• Prep baking sheet with aluminum foil.
• Rinse squash. Cut off ends and cut into desired size. I cut into quarters lenthwise and then cut into 1" pieces. Do not remove seeds or rinds - both are edible.
• Place squash pieces on baking sheet. Drizzle with olive and toss until completely coated.
• Lightly sprinkle garlic powder, pepper and paprika over squash.
• Generously season squash with freshly ground salt.
• Squeeze lemon juice over squash.
• Bake for 45 -60 minutes or until desired tenderness. I prefer the squash to start lightly browning and bake for about an hour.
• Serve immediately. Enjoy!