PopVegOnline
Yellow Squash
Servings/Yield
—
2 pounds Yellow Squash, Crookneck or straight… okay
½ teaspoon Rosemary
½ teaspoon thyme
½ tablespoon non-hydrogenated nondairy butter
water, if needed
Method
Simple, simple, simple.
Slice the squash into thin coins… rinse them and set aside.
Put 1 tablespoon olive oil (not evoo) in a nonstick pan and heat to medium / medium high.
Turn the pan so the oil covers as much surface area as possible, then quickly add squash, covering the entire surface as best you can. When surface area is covered… do a second layer.
Turn heat down a smidge… to medium or so. Continue sauteeing and watch as the squash will begin to soften and shrink.
As you notice the shrinking, add the Rosemary, Thyme, and Butter. Might consider a few tablespoons of water, too, as you’ll continue cooking down for a while.
Turn the squash coins every minute or two… as they cook down.
You’ll know it is finished when the bright yellow squash is all a bit of a muted yellow color, and the firmness is gone.
Serve hot!