Sherried Baby Squash

1. 1

   Wash and slice the squash into 1/2 inch pieces.

2. 2

   In a large frying pan, melt the butter over medium high heat.

3. 3

   Add the onion and saute for 4-5 minutes, or until it is beginning to caramalize and stick to the bottom of the pan.

4. 4

   Deglaze the pan with the sherry, scraping up the brown bits.

5. 5

   When the sherry has cooked down to a thick liquid, add the squash, thyme and some garlic salt.

6. 6

   Toss to coat with butter and onions.

7. 7

   Spread squash out over the bottom of the pan so that they can brown, about 1-2 minutes.

8. 8

   When one side is lightly browned, flip squash over to brown on other side.

9. 9

   When browned, add pepper and toss.

10. 10

    Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.