Sauteed Squash and Onions
By Deen Brothers
- Servings: 8
- 2 tablespoons vegetable oil
- 3 large onions
- 2 pounds yellow summer squash
- 1/2 cup evaporated milk
- 1 teaspoon dried thyme
- 2 ounces Monterey Jack cheese
- Freshly ground black pepper
In a large skillet, heat the oil over medium-high heat. Add the onions and a large pinch salt; cook and stir for 3 to 5 minutes or until golden.
Add the squash; cook for 5 to 7 minutes or until softened but not mushy. Add the evaporated milk and thyme; simmer for 1 minute. Remove from heat and stir in the cheese, another pinch salt, and pepper to taste.