I was eating dinner with a couple of friends last night: poached salmon was the star dish, accompanied by feta-roasted bell pepper muffins (to die for!), watermelon and grapes tossed together in the same bowl, and some squash.
The friend hosting dinner had been given several squash by her well-meaning parents, but wasn't sure what to do with them. She had zucchini and yellow squash, plus some dumpling squash and a beautiful spaghetti squsah. When I admired them, she told me if I could use them, to go ahead. So I did--at least with the summer squashes (the zucchini and yellow squash). Our other friend, who said she'd never had squash she liked took two very large servings! The key is to get the onions only golden before adding the squash and then to only cook the squash long enough for the flavors to blend.
Squashes with Onions and Brown Sugar
3 medium summer squash (zucchini and yellow squash, if you can), quartered and then sliced into 1/2" nuggets
1/2 medium purple onion, chopped
1/4 teaspoon salt
2 tablespoons brown sugar
1 tablespoon parsley, chopped
Prepare the squash before you begin to cook. This makes life much easier. Saute the onions in 1-2 teaspoons of olive oil (enough to coat bottom of pan) over medium heat for 2-3 minutes or until the onion begins to turn golden. Add in the squash and turn the heat up to medium-high. Saute another 2-3 minutes and then add the salt and sugar. Stir and then allow the squash to sit and carmelize 2 minutes before stirring again. Let the squash cook for another 1-2 minutes with disturbing it, stir again, and if all the squash is lightly cooked, remove from heat, toss with parsley, and serve.