When the kiddo and I were in the grocery store I asked “What do you want for dinner”, the reply was “Squash and Onions with Pork Chops”. I do not know many people that make squash and onions. Growing up only my mom and maybe one or two of my aunts made this side-dish. My mom still makes it, especially when squash is in season. I always though of this as more of a southern disk till Road To Homesteading’s co-author Crystal told me they make it a bunch when they have a garden full of squash or zucchini.
This side dish is simple and delicious. The lovely sweet flavors from yellow crookneck squash really come out when cooked in a pan. You can also use zucchini or a mix of squash and zucchini if you have both on hand.
- 1 Medium Yellow Onion sliced
- 1-2 lbs Yellow Summer Squash or Zucchini sliced
- 2 Tablespoons Butter
- 1 Tablespoon Olive Oil
- ¼ teaspoon Black Pepper
- ¼ teaspoon Salt
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Cut up onion and squash
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In a skillet melt the butter and add olive oil over medium heat.
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Combine the onions and squash in the skillet.
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Stir and cook until the onions are slightly translucent. About 10 minutes
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Add pepper and salt to taste.
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Reduce heat to and continue to cook until the squash is soft and tender. About 10 minutes.
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Remove from heat and serve.
**Cooking time can vary, especially if you use more or less of onion or squash, along with the size of your slices.
