Yellow Squash And Red Onion Sauteed In Milk Recipes

MEDITERRANEAN SAUTEED YELLOW SQUASH RECIPE

Steps:

• Heat 2 tbsp extra virgin olive oil over medium heat until shimmering but not smoking. Add sweet onions and cook for about 4 minutes until translucent (you can raise heat to medium-hot and toss onions regularly.)
• Add garlic, yellow squash, and red bell peppers. Drizzle a little more extra virgin olive oil.
• Season with salt, pepper, and spice mixture. Toss with a wooden spoon to make sure vegetables are well coated with the spices. Cook on medium-high, stirring occasionally, until squash and peppers are nice and tender (I like my squash to have some carmalized parts, so it helps to raise the heat for a little while.)
• Transfer to a serving platter. Add another drizzle of extra virgin olive oil and a generous pinch of za'atar. If you like, add a sprinkle of crumbled feta cheese, pitted olives, and a handful of chopped fresh herbs like parsley. Enjoy!

SAUTéED YELLOW SQUASH AND ZUCCHINI

Steps:

• Heat the oil and butter in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until just softened, about 5 minutes. Add the garlic and cook, stirring occasionally, for 1 minute. Add the zucchini, squash, Italian seasoning and a generous pinch of salt. Cook, stirring occasionally, until the zucchini and squash are tender and beginning to brown in some spots, about 10 minutes. Season with salt and pepper. Serve warm.

SAUTéED YELLOW SQUASH AND ONIONS

Steps:

• Rinse and dry squash
• Cut into ¼ inch slices; do not remove the skin; set aside
• Slice one medium - large onion; set aside
• Melt butter in skillet on medium heat
• Add sliced onion; cook for 2-3 minutes
• Add sliced squash and broth; combine
• Season with salt, pepper and sugar; cover and cook for 8-12 minutes or until it's semi-tender
• Serve with slotted spoon

SAUTEED YELLOW SQUASH

Steps:

• Preheat skillet over medium high heat. Add oil, then butter. When butter melts, add red peppers and squash. Saute 12 to 14 minutes until squash is tender. Add salt, pepper and parsley. Add chives or scallions if you would like a layer of light onion flavor on the dish as well.

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.

YELLOW SQUASH AND RED ONION SAUTEED IN MILK

Steps:

• Pour the milk in a skillet and heat gently.
• Add squash and onion.
• Cook until done to your liking, I prefer still al dente (some people like them soft and squishy).
• Salt and pepper to taste.
• Enjoy!

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.

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.