Summer Squash Sauté

Recipe Directions

1 tablespoon extra-virgin olive oil
4 cups sliced assorted summer squash, such as yellow crooked neck, zucchini and or patty pan squash
1 cup chopped onion of choice*
Coarsely ground sea salt and coursely ground black pepper, to taste

Heat oil in a large sauté pan over medium heat. Add squash and onions. Cook, tossing well until squash are crisp-tender and onions are translucent, about 5 to 6 minutes. Season with salt and pepper to taste and serve.

* Cooking Notes

Any type of onion will work. We love a mix of yellow, green and purple onions.