Crook-neck yellow squash needs no peeling - just chopping; cherry tomatoes are cooked whole; while onions take the most work - oh, come on, a whole chopped onion is easy, too! This side is a mix of textures: soft squash, juicy cherry tomatoes that burst when bitten, and tender sweet onions. This dish is a great winter and summer side.
- 4 crook neck yellow squash - chopped
- 1 whole onion - yellow or white, chopped
- 1 carton of cherry tomatoes - or 2 whole tomatoes roughly chopped.
- 1 tbsp oil - vegetable or olive oil
- Salt & pepper to taste.
Chop squash and onion into about 1 inch pieces. Add oil and heat pan over medium heat. Saute onions for about 5 minutes until soft. Add chopped squash. Season with salt and pepper. Cover and cook 10 minutes over low heat until squash is tender - easily pierced with a fork or knife. Finally, add whole cherry tomatoes. Mix well and cover, cooking another 5 minutes.
This dish is easy to make into individual servings - just one squash, 1/4 onion, and a few cherry tomatoes per person.