Skillet Crookneck Squash and Onions

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We. Love. Squash. Simple, with only 3 other ingredients, besides salt and pepper, this recipe sets off the delicious, slightly sweet flavor of crookneck or summer squash. Mom used to stew squash, but this vegetable releases a lot of water when it cooks, so I don’t add any water. The long, slow cooking helps to release the natural sugars in the onion and the squash. You can add additional herbs or seasonings, if you like, or cook it for less time to make it firmer, but this is how we do it. Just squash.


  • ¼ cup ghee
  • ¾ cup chopped yellow onion
  • 2 pounds crookneck squash, halved or quartered lengthwise, sliced into 1/4-inch slices
  • salt and ground black pepper to taste
  • 1 teaspoon minced fresh parsley (Optional)


Melt ghee in a large nonstick skillet over medium heat. Add onion and cook, stirring occasionally, until onion is soft and fragrant, about 2 minutes. Add squash, season with salt and pepper, and cook, stirring frequently, for 5 more minutes.

Adjust seasoning with salt and pepper and serve warm, garnished with fresh parsley.

Preparation time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Servings: 6 – Yield: 6 servings



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