Sauteed Dill Summer Squash
I'm not a summer squash fan, so when I run into a recipe I like, specially if it is quick and easy, I continue to make it. This is one of those recipes. Pretty quick, really easy.
Sauteed Dill Summer Squash
I'm not a summer squash fan, so when I run into a recipe I like, specially if it is quick and easy, I continue to make it. This is one of those recipes. Pretty quick, really easy.
Open in Cookpad AppSteps
- 1
Clean and slice your onion. I like about 1/4 inch slices.
- 2
Break the onion slices into rings.
- 3
Clean and tip (cut off ends) of your squash
- 4
Slice the squash into about 1/4 inch slices
- 5
Oil a skillet, you can use spray, couple tablespoons of butter (yum) or oil.
- 6
My wife doesn't like the onions too crisp, I do, so you have a choice here. I like to add the squash and onions at the same time. This results in a less cooked onion. But to appease my wife, and make the onions softer, I added them first and cook until translucent. Try the add all the ingredients at once. The slightly crispier onions is my choice.
- 7
Add the squash, black pepper and salt. Stir frequently.
- 8
After cooking squash for about 1 minute, add dill and optional garlic powder. If you have access to fresh dill, chop it and use it.
- 9
Cook about 4-5 minutes, stirring all the time. You want the squash still under done, or crisp, not soft. I would say half done. I think under is better in this case.
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