Ingredients
- 4 lb. pattypan or yellow squash
- cut into 1/2-inch-thick pieces (8 cups)
- 1/4 cup olive oil
- 2 medium onions
- halved and thinly sliced (3 cups)
Instructions
- Bring large pot of salted water to a boil.
- Add squash, and cook 3 minutes, or until just tender.
- Drain, and cool under cold running water.
- To freeze and enjoy later: Allow cymlings to cool completely, then measure into resealable plastic bags.
- Press out excess air, seal, and freeze flat.
- Thaw before reheating.
- For best reheating results: coat skillet with cooking spray, and saute 3 to 4 minutes, or until heated through.
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