Squash and Onions

This was a pretty popular way to eat summer squash, which was very prolific, when I was growing up in Georgia.

• 4-6 yellow squash (crooked or straight necked, pattypan, or flying saucer all fine)
• 1-2 onions (Vidalia onions would be ideal but use what you have on hand)
• olive oil for the pan
• salt and pepper

Chop the squash and onions into smallish pieces. Heat about a tablespoon of oil in a skillet or heavy bottomed pan. Toss in the veggies and at least a quarter teaspoon of salt. Add fresh ground pepper. Cook until soft, stirring to prevent sticking or burning. Taste and adjust seasonings. Serve as a side dish.

-- JillW - 09 Aug 2010