Ingredients:

  • 2 lbs yellow crookneck squash, sliced into 1/4-inch rounds
  • 1 large Vidalia onion, thinly sliced into half-moons
  • 2 tbsp unsalted butter
  • 1/4 cup water or low-sodium chicken broth
  • 1/2 tsp kosher salt

Instructions:

  1. Wash the squash and trim the ends. Slice the yellow crookneck squash into consistent 1/4-inch rounds and slice the Vidalia onion into thin half-moons.
  2. Melt the butter over medium heat in a large skillet or sauté pan. Add the sliced Vidalia onions and a pinch of salt, sautéing for 3–5 minutes until translucent and sweet.
  3. Add the sliced squash to the pan and stir gently to coat in the onion butter. Pour in the water or chicken broth and immediately cover with a tight-fitting lid. Lower heat to medium-low and steam for 5–7 minutes until fork-tender.
  4. Remove the lid and increase the heat to medium for 1–2 minutes. Stir gently as the remaining liquid evaporates to create a buttery glaze, then remove from heat immediately.