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
Cut up onion and squash
In a skillet melt the butter and add olive oil over medium heat.
Combine the onions and squash in the skillet.
Stir and cook until the onions are slightly translucent. About 10 minutes
Add pepper and salt to taste.
Reduce heat to and continue to cook until the squash is soft and tender. About 10 minutes.
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.