Ingredients:

  • 2 lbs yellow summer squash, sliced into 1/4-inch rounds
  • 1 large sweet yellow onion, halved and thinly sliced
  • 3 cloves garlic, minced
  • 3 tbsp unsalted butter
  • 1 tbsp olive oil
  • 2 tbsp low-sodium chicken broth
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 1/4 tsp smoked paprika

Instructions:

  1. Slice the yellow squash into uniform 1/4-inch rounds and thinly slice the onion into half-moons.
  2. Place the skillet over medium-high heat. Add the olive oil and 1 tbsp of butter.
  3. Add the sliced onions to the pan and sauté for 5-7 minutes, stirring occasionally, until they are translucent and beginning to show golden-brown edges.
  4. Stir in the minced garlic and cook for 30-60 seconds until fragrant.
  5. Increase heat to high. Add the remaining 2 tbsp of butter.
  6. Add the squash rounds in a single layer. Let them sear undisturbed for 2-3 minutes to achieve a mahogany-colored crust.
  7. Toss the squash with the onions and season with salt, pepper, and smoked paprika. Sauté for another 3-5 minutes.
  8. Add the chicken broth in the final two minutes of cooking to deglaze the pan and create a glossy glaze.