Yellow Crookneck Squash and Onions

From Kermit’s kitchen

This recipe makes from 2 to any number of servings and allows the cook to take advantage of those plentiful and great tasting yellow crookneck squash and onions.

1 or 2 Tablespoons of Extra Virgin Olive Oil
Minced garlic – – season to taste
2 or more yellow crookneck squash
2 large onions, or more for larger quantities of vegetables.  Sweet onions are best (such as, Vidalia, 1015, Walla Walla), but yellow onions will also work well.
Fresh Key Lime & Datil Pepper Seasoning, to taste.
Key Lime Ginger Wasabi Marinade & Dipping Sauce, to taste

Note: This recipe has a lot of flexibility and readily adjusts to the quantities of yellow crookneck squash and onions on hand.  It is best to select young and tender squash from the garden or from your produce market.  However, the larger, more mature squash may also be used.  Simply keep the slices thin and cut the slices into halves or quarters, so the pieces will cook quickly.

Slice the onion and crookneck squash into thin slices (1/8 inch to 1/4 inch thick) and set aside.  Keep the onions separate from the squash.

Heat the olive oil in a skillet on medium heat and allow the oil to completely coat the bottom of the skillet.

Add the sliced onions and allow them to cook for a few minutes, until they start to get tender.

Add the squash and minced garlic.

Stir the ingredients in the skillet periodically to insure even cooking.  If the skillet is full, cover to aide in getting the squash pieces uniformly done.

Add the Key Lime & Datil Pepper Seasoning to taste.

The squash is done when tender, but it still has a bit of “crunch.”  Be careful, it is easy to overcook the squash.

In the last minute of cooking, add an ounce or two of Key Lime Ginger Wasabi Marinade & Dipping Sauce for flavor.  Add more for larger quantities of squash and onions.

Remove the cooked onions and squash to a bowl.

Serve immediately and enjoy.

Serving Suggestions:
This versatile vegetable dish is a complimentary side dish for meat, poultry, fish, and seafood.  It is also great with main course Italian dishes, such as Lasagna and spaghetti.