Burlington, Vt SAUTEED SUMMER SQUASH
2 tablespoons olive oil
1 tablespoon butter
1/2 large onion, thinly sliced (vidalia preferred)
1 head garlic, minced
2 medium summer squash
herbs and seasonings of your choice: thyme, oregano, basil, paprika, red pepper flakes etc.
1/4 cup freshly grated parmesan and/or romano
In a large saute pan, over low to medium heat, add in the butter, olive oil, garlic and onion. Let saute for a few minutes, stirring occasionally.
While the garlic and onion mixture is sauteing, prepare the summer squash. First cut the ends of the squash off. Next cut squash in half, lengthwise. Now use a spoon to remove the bulk of the seeds (you can discard this or freeze it for use in smoothies!). Place the de-seeded squash cut side down and use a knife to thinly slice the squash into half moon shapes.
Add the squash to the saute pan. Then add in salt, pepper and seasonings of you choice to taste. Mix until combined. Turn up the heat the high (this helps to evaporate the water in the squash) and let squash cook for a few minutes. Once the squash begins to brown a little bit, give it a stir, and let the squash finish browning a bit more. Remove squash from heat, and finish off with grated cheese. Enjoy!