Ingredients:

  • 1.5 lbs yellow squash, sliced into 1/4-inch rounds
  • 1 medium yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 2 tbsp unsalted butter
  • 1 tbsp extra virgin olive oil
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 tsp red pepper flakes

Instructions:

  1. Place a 12 inch cast iron skillet over medium high heat. Add the olive oil and butter.
  2. Add the sliced onions once the butter foams and smells nutty.
  3. Sauté onions for 4-5 minutes, stirring occasionally, until they are translucent and starting to turn golden.
  4. Increase heat to high and add the yellow squash rounds in a single layer.
  5. Let the squash sit undisturbed for 2-3 minutes until a mahogany colored crust forms.
  6. Flip the squash and cook for another 2-3 minutes.
  7. Stir in the minced garlic and red pepper flakes, cooking for 45-60 seconds until fragrant.
  8. Turn off the heat. Sprinkle the freshly grated Parmesan cheese evenly over the Parmesan Yellow Squash.
  9. Toss gently for 30 seconds until the cheese melts and clings to the vegetables.
  10. Serve immediately.