Ingredients:

  • 2 lbs yellow summer squash, sliced into 1/4-inch rounds
  • 1/2 cup yellow onion, finely diced
  • 4 cloves garlic, minced
  • 2 tbsp plant based butter
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper
  • 1 tbsp fresh parsley, chopped
  • 2 tbsp vegan Parmesan cheese

Instructions:

  1. Wash the squash and pat it completely dry with a paper towel. Slice the squash into uniform 1/4-inch rounds. Mince the garlic and dice the onion finely.
  2. Heat the olive oil and 1 tablespoon of butter in a cast iron skillet over medium-high heat until the butter foams.
  3. Place squash slices in the pan in a single layer. Let them sit undisturbed for 3–4 minutes until a golden-brown crust forms, then flip and sauté for another 3 minutes.
  4. Reduce the heat to medium. Create a small well in the center of the pan, add the diced onions, and sauté for 2 minutes until translucent.
  5. Stir in the minced garlic and cook for 60 seconds until fragrant.
  6. Add the remaining tablespoon of butter, salt, and pepper. Toss gently to coat the squash in the glaze.
  7. Remove from heat and garnish with chopped parsley and Parmesan cheese.