Sauté [soh-tey, saw] is cooked or browned in a pan containing a small quantity of butter, oil, or other fat.
THE INGREDIENTS
Ingredients: olive oil, unsalted butter, salt, and coarse ground black pepper. Garlic powder is optional. Yellow squash and onions not pictured.
I removed the olive oil from the fridge seconds before shooting the pic to make sure the bottle was frosted in the photo. To extend the life of olive oil, make sure the lid is on tight before placing in the refrigerator (not the freezer).
DISCLAIMER (NOT SPONSORED)
I have not been paid to endorse pictured products. Delighted to share what I purchased and used to make this delicious side dish. This side dish is delicious! All comments are my own.
KEEP OLIVE OIL IN FRIDGE
According to StillTasty.com, refrigeration is recommended in hot, humid environments. I live in Georgia where the temperature is often hot and sometimes very humid, during summer months. However, I keep it in the fridge all year.
My new favorite ingredient, coarse black pepper, adds a flavor and heat.
In this recipe, the yellow squash and onions are sautéed in olive oil and unsalted butter. The vegetables are seasoned with salt, coarse black pepper and an optional ingredient: garlic powder.
BOLD SEASONING TIP
If you prefer more flavor, replace he table salt with Lawry’s® Seasoned Salt (not sponsored).
The smooth skin on this variety of yellow squash is pretty and tastes good. Keep the skin. No need to peel.
Simply scrape bruised spots off each whole squash. Then wash, rinse and cut into small rounds.
Use a medium yellow onion in this recipe. After peeling the onion, slice it in circles… and slice the circles in half.
Cook yellow squash to desired tenderness. Some prefer crisp squash while others prefer a soft texture.
