Ingredients:

  • 1.5 lbs yellow summer squash, sliced into 1/4-inch rounds
  • 1 medium yellow onion, thinly halved and sliced
  • 3 cloves garlic, minced
  • 2 tbsp plant based butter
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper
  • 1/4 tsp garlic powder
  • 1/2 tsp granulated sugar

Instructions:

  1. Heat the olive oil and butter in a 12-inch cast iron skillet over medium-high heat until the butter stops foaming and begins to smell nutty. Add the sliced onions and sauté for 3–4 minutes until they are translucent and just starting to brown at the edges.
  2. Increase heat slightly and add the squash slices in a single layer (work in batches if needed to avoid overcrowding). Let the squash sit undisturbed for 2–3 minutes until a golden-brown crust forms. Flip and sear the other side for another 2 minutes.
  3. Stir in the minced garlic and cook for 60 seconds until fragrant. Sprinkle in the salt, pepper, garlic powder, and optional sugar. Toss gently for 2 more minutes until the squash is tender-crisp and the onions are mahogany-colored.