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Sauteed Squash and Onions

  • Servings: 8


  • 2 tablespoons vegetable oil
  • 3 large onions
  • Salt
  • 2 pounds yellow summer squash
  • 1/2 cup evaporated milk
  • 1 teaspoon dried thyme
  • 2 ounces Monterey Jack cheese
  • Freshly ground black pepper


In a large skillet, heat the oil over medium-high heat. Add the onions and a large pinch salt; cook and stir for 3 to 5 minutes or until golden.

Add the squash; cook for 5 to 7 minutes or until softened but not mushy. Add the evaporated milk and thyme; simmer for 1 minute. Remove from heat and stir in the cheese, another pinch salt, and pepper to taste.