Squash Sauteed With Onions Recipes

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.

SAUTEED SUMMER SQUASH WITH ONIONS AND MINT

Steps:

• Heat the oil in a large skillet and saute the onion and garlic over a moderate to low heat until the onion is almost caramelized.
• Add the summer squash and the mint to the skillet and saute until the squash is golden. Season with salt and pepper. Garnish with mint sprigs and serve.

SAUTéED SUMMER SQUASH WITH RED PEPPER AND ONION

Steps:

• Heat the olive oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring often, until tender, 5 to 8 minutes, and add the garlic, summer squash, red pepper, and about 3/4 teaspoon salt. Turn the heat to medium-high and cook, stirring, until the squash is translucent and the red pepper tender, about 10 minutes. Add freshly ground pepper, taste and adjust salt. Stir in the parsley and remove from the heat. Serve as a side dish, or use as a filling for a vegetable tart, gratin, or frittata.

SQUASH SAUTE

Steps:

• In a large skillet, saute the zucchini, squash and onion in oil for 4-6 minutes or until crisp-tender. Add the remaining ingredients; cook 1 minute longer.

SQUASH SAUTEED WITH ONIONS

Steps:

• Prepare squash and place slices on a paper towel. Sprinkle with salt and allow to stand 10 minutes.
• Heat olive oil in a medium size skillet and saute chopped onions. Dip out and set aside.
• Pat squash slices with a paper towel to soak up beaded water drops.
• Add vegetable oil to skillet and heat to medium temperature. Add squash slices and saute. Sprinkle with garlic powder.
• Lift squash to serving dish and top with onion pieces.
• Enjoy!

SAUTEED SQUASH WITH TOMATOES & ONIONS

Steps:

• In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 2-4 minutes. Add zucchini; cook and stir 3 minutes., Stir in tomatoes, salt and pepper; cook and stir until squash is tender, 4-6 minutes longer. Serve with a slotted spoon.

SAUTEED SUMMER SQUASH WITH PARMESAN

Steps:

• Slice squash and onion to 3/16-inch thickness using a mandolin.
• Melt butter and canola oil over medium heat in a large skillet. Add squash and onion to the hot pan and season with salt and pepper. Saute until vegetables begin to soften, about 10 minutes. Sprinkle with 3 tablespoons Parmesan cheese, reduce heat to low, and continue cooking for 5 minutes.
• Remove skillet from heat and sprinkle with additional tablespoon Parmesan cheese prior to serving.

SUMMER SQUASH AND ONION CHEESY CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish with about 1/2 tablespoon of butter.
• Melt remaining 1 tablespoon of butter in a large cast-iron skillet over medium heat, and cook the summer squash and zucchini until the squash pieces begin to brown, 10 to 15 minutes, stirring often. Sprinkle with salt and black pepper, and spread into the bottom of the prepared baking dish. Sprinkle with about 1/3 of the chopped onions.
• Mix together the white Cheddar cheese and yellow Cheddar cheese in a bowl until thoroughly combined, and sprinkle about 1/2 cup of the cheese mixture over the onions. Drizzle with about 1 tablespoon of the sweetened condensed milk. Repeat sprinkling cheese, onions, and condensed milk twice more, then top with remaining cheese mixture.
• Bake in the preheated oven until the casserole is golden brown and the onions are tender, about 30 minutes.