INGREDIENTS2 Tablespoons extra-virgin olive oil
1/2 red onion, diced (I used white onion)
2 teaspoons fresh thyme leaves (or 1/2 tsp dried)
2 cups diced squash, any combination
Salt and freshly ground black pepper (optional)
1/4 cup crumbled feta cheese
*I actually cooked mine longer than 5 minutes. The length of time will vary and will depend on the thickness of the pieces.
1/2 red onion, diced (I used white onion)
2 teaspoons fresh thyme leaves (or 1/2 tsp dried)
2 cups diced squash, any combination
Salt and freshly ground black pepper (optional)
1/4 cup crumbled feta cheese
1. In a large sauté pan, sauté the olive oil, onion, and thyme until the onion is soft.
2. Add the squash and season with salt and pepper (optional).
3. Cook for about 4 to 5 minutes until the squash is tender and slightly browned.* Scoop the squash into a serving bowl and crumble feta on top. Serve immediately.
2. Add the squash and season with salt and pepper (optional).
3. Cook for about 4 to 5 minutes until the squash is tender and slightly browned.* Scoop the squash into a serving bowl and crumble feta on top. Serve immediately.
*I actually cooked mine longer than 5 minutes. The length of time will vary and will depend on the thickness of the pieces.
This is a favorite of mine! I could eat this all by itself for a meal, well maybe some crusty bread to go with it.
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