Ingredients

Instructions

  1. Melt butter over medium-high heat in a large, heavy skillet. (I prefer my cast iron chicken fryer).
  2. Sauté onions until about half-cooked if you are using fresh squash or 3/4 cooked if using frozen squash.
  3. Add squash and sauté until onions are finished (soft and well-browned), and squash is just barely cooked through and beginning to brown.
  4. Toss with parmesan. Pass pepper grinder at the table.