Ingredients:

  • 1 lb yellow summer squash, sliced into ¼-inch rounds
  • 1 medium yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 2 tbsp plant-based butter
  • 1 tbsp extra-virgin olive oil
  • ½ tsp kosher salt
  • ¼ tsp freshly cracked black pepper
  • ¼ tsp garlic powder
  • 1 tbsp fresh lemon juice

Instructions:

  1. Slice the yellow squash into consistent ¼-inch rounds to ensure even cooking.
  2. Heat the olive oil and butter over medium-high heat until the butter foams. Add the sliced onions and sauté for 3–5 minutes until translucent and just starting to turn golden.
  3. Increase heat slightly and add the squash slices in a single layer. Let them sit undisturbed for 2–3 minutes to develop a golden-brown crust, then flip and sauté for another 3–5 minutes until tender.
  4. Stir in the minced garlic, salt, pepper, and garlic powder. Cook for 60–90 seconds until the garlic becomes fragrant.
  5. Remove from heat immediately and drizzle with fresh lemon juice to finish.