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Home » The Homestead Kitchen

Sautéed Squash and Onions

Submitted by on July 5, 2015 – 2:26 am 8 Comments
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squash and onions
I’m not a big fan of squash. I think my mom forced me to eat it as a child, and I’ve been scarred ever since. There are only a couple of ways that I like to eat squash, and sautéed squash with onions is one of them.

It’s super simple. Not even a recipe, really.

Sautéed Squash and Onions

 

In a skillet, warm 3-4 Tbsp of olive oil and about 3 Tbsp of butter over medium heat. While that’s heating, slice a medium sized squash and half an onion. I try to keep my squash slices less than 1/4″ thick. Toss these into the hot skillet, and sauté until you can poke a fork through the squash easily and the onions are just starting to slightly brown. Salt and pepper pretty heavily for best flavor.

It’s a quick and easy way to make use of the harvest, and is one of my husband’s favorite summer dishes.

What’s your favorite way to prepare yellow squash? Maybe you have a recipe I need to try!

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8 Comments »

  • Kathy says:

    I have had loads of squash and zucchini so I have sautéed them, grilled them or steamed them. Steaming is the fastest way. I put the squash and zucchini and add onions, sweet peppers, broccoli , carrots . I will use McCormick fajita seasoning which gives me a lot of different seasonings. Next I add water to the skillet instead of oil and steam them , it doesn’t take very long to cook them and this Dish is so tasty that I could eat it everyday.

  • RW says:

    W make hummus out of it. The kids love that, I’m not a fan! I love it marinated in Italian dressing and grilled then sprinkle with romano cheese.

  • TommyD says:

    Cheesy Squash Casserole

    1 tablespoon vegetable oil
    6 medium yellow summer squash, thinly sliced
    1 large onion, thinly sliced
    1 tbsp butter
    1/2 cup grated Parmesan
    1 cup shredded sharp Cheddar
    1/2 cup sour cream
    Salt and freshly ground black pepper
    1 sleeve buttery crackers, crushed medium to fine

    Directions
    >Preheat the oven to 350 degrees F. Grease a 2-qt casserole dish.
    > Heat the oil in a large skillet over medium heat. Saute the squash, onion, in butter until soft. Transfer to a bowl and stir in the Parmesan, Cheddar, and sour cream. Add salt and pepper, to taste.
    > Place in the prepared casserole dish and sprinkle the cracker crumbs evenly over the top.
    > Bake for 20 minutes or until the top is golden and bubbly.

  • Hi Kendra! The squash and onions looks delish!

    I used some lemon squash (and other veggies too) last night in some chicken abruzzi. Was delicious and the veggies came from the garden, beans from the pantry, and chicken from one I baked the day before. It’s an easy and delicious meal!

    I was thinking it might even be good with canned chicken, so it could be done entirely from the pantry and garden.

    http://cookgardensew.com/2014/07/chicken-abruzzi/

  • Julie says:

    Hi Kendra, we slice them with onions, toss in olive olive with garlic salt and pepper. Wrap in foil and cook on the grill flipping a couple times for about 35 minutes, don’t forget to poke holes in the foil with a fork right when you put it on the fire. This is our favorite way to cook any summer squash. Even Brussels Sprouts that have been halved lengthwise. It’s the best!!!!!!

  • Becky says:

    I take it and cut it into sticks similar to French fries and sautée in butter. Salt pepper and then toss a small amount of bread crumbs 🙂

    I do the same with zucchini

  • I love to saute it with diced tomatoes and/or a little marinara. I load up on Italian seasonings and a little parmesan too. I can make a full meal of it!

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