Best Side Essentials Summer Squash Onions Recipes

SQUASH AND ONIONS RECIPE

Squash and Onions Recipe image

This classic Squash and Onions recipe is a family-favorite side dish throughout the year, but especially during the summer. Get this easy Squash and Onions recipe your family will love!

Provided by Robyn Stone | Add a Pinch

Time 15m

Number Of Ingredients 4

Ingredients

2 tablespoons butter or olive oil
5 medium yellow squash (sliced)
1/2 medium sweet onion (diced)
salt and pepper to taste

Steps:

Melt butter over medium-low heat in a skillet. Add squash and onions and cook until onions are translucent and squash has become fork tender, about 8-10 minutes.
Remove from heat. Add salt and pepper to taste.
Serve warm.

Nutrition Facts : Calories 63 kcal, Carbohydrate 6 g, Protein 2 g, Fat 4 g, SaturatedFat 1 g, Sodium 48 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 3 g, ServingSize 1 serving

SUMMER SQUASH AND ONIONS

Summer Squash and Onions image

Summer Squash and Onions is an easy summer side dish flavored with bacon. Pan frying the squash really brings out its sweetness.

Provided by Christin Mahrlig

Categories Side Dish

Time 25m

Number Of Ingredients 8

Ingredients

3 tablespoons bacon grease
1 tablespoon butter or olive oil
5 medium yellow squash, (sliced into circles)
1 medium sweet onion, (sliced)
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon dried thyme or tarragon, (or use about 2 teaspoons fresh)

Steps:

In a large pan, preferably cast iron, heat bacon grease and butter. Add squash and onion.
Sprinkle sugar over squash and onion. Cook over medium-low heat for 20 minutes, stirring occasionally.
Stir in salt, pepper, and thyme and serve.

Nutrition Facts : Calories 104 kcal, ServingSize 1 serving

SUMMER ESSENTIALS: SQUASH, ONIONS, AND BURGER

Summer Essentials: Squash, Onions, and Burger image

My farmer friend brought over some nice yellow squash, and said, Surprise me. And, by 2:00a, I was sitting outside enjoying a wonderful bowl of Summer squash with onions, and beef (I did not eat dinner, so I was entitled). An excellent dish that totally satisfies, and if you want to make it a side dish, just leave out the beef. So, you ready... Let's get into the kitchen

Provided by Andy Anderson ! @ThePretentiousChef

Categories Vegetables

Number Of Ingredients 15

Ingredients

PLAN/PURCHASE
4 ounce(s) ground chuck
1 large yellow squash, peeled and diced
1/2 large yellow onion, peeled and sliced into halfmoons
1 tablespoon(s) olive oil, extra virgin variety
SPICE SUGGESIONS
salt, kosher variety, to taste
black pepper, freshly ground, to taste
red pepper flakes, to taste
cayenne pepper, to taste
garlic powder, to taste
OPTIONAL ITEMS
parmesan cheese, for topping
a few slices of crusty, buttered bread
a nice chardonnay

Steps:

PREP/PREPARE
I do not usually cook with extra virgin olive oil; however, this is a low-heat situation, and I like the flavor the olive oil imparts to this recipe.
Gather your ingredients (mise en place).
Add the olive oil to a skillet over medium-low heat, and then add the beef.
Chef's Note: Do not completely break up the beef, leave it in chunks.
Throw in the onions, then add a bit of salt, and pepper.
Cook, stirring occasionally, until they begin to soften, about 5 minutes.
Cook an additional 5 minutes, until they start to brown.
While the onions and beef are cooking, add some spices. I made some suggestions in the ingredient list; however, add whatever you feel like. For example, in the Summer I go easy on the hot spices; but in the Winter, I kick up the heat level.
Add the squash, and combine with the other ingredients.
Add about a tablespoon of water to the pan, then cover, and allow to steam for about 5 minutes.
Remove the cover, and continue to stir, until the squash softens, about 5 minutes.
In this final cooking phase, check the spices, and add more... or not.
PLATE/PRESENT
Serve with a sprinkle of freshly grated parmesan, and a few pieces of crusty buttered bread. Enjoy.
Keep the faith, and keep cooking.

SIDE ESSENTIALS: SAUTéED SUMMER SQUASH

Side Essentials: Sautéed Summer Squash image

This is an easy/peasy recipe for some yummy Summer squash. The biggest problem is cooking it to the point where the squash is tender but not mushy. This method almost guarantees perfect results every time. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson ! @ThePretentiousChef

Categories Vegetables

Number Of Ingredients 11

Ingredients

PLAN/PURCHASE
3 tablespoon(s) sweet butter, unsalted
2 pound(s) summer squash, 1/4-inch (0.6cm) thick
- salt, kosher variety, to taste
- black pepper, freshly ground, to taste
2 tablespoon(s) dry white wine, like chardonnay
OPTIONAL ITEMS
1/2 medium yellow onion, thinly sliced
- ground cumin, to taste
- cayenne pepper, to taste
- parmesan cheese, freshly grated

Steps:

PREP/PREPARE
One of the secrets to getting the squash to the perfect degree of tenderness is cutting them to the same size.
If you are going to add the optional onions, cook them in the butter until they soften (6 - 7 minutes), and then add the squash.
Freshly grated parmesan cheese is the perfect topping for these yummy Summer squash.
Gather your Ingredients.
Add the butter to a large skillet over medium heat.
Add the sliced squash to the pan.
Dust with some salt and pepper, (I like to use a lot; especially pepper).
Chef's Note: You can add other spices (cumin, cayenne, etc.).
Stir until the squash begins to become tender, about 2 - 3 minutes.
Add the wine, cover, and reduce the heat to low until tender, about 9 - 10 minutes.
Chef's Note: Different squash cook faster, or slower. So, keep an eye on the pan.
PLATE/PRESENT
Dust with some freshly-grated parmesan (if using), and serve as a side with your favorite foods.
Keep the faith, and keep cooking.