Easy Cheesy Sautéed Squash

This is a time-tested recipe. My mother was a good cook. My husband, bless his heart, says that I am a much better cook than she was, but for her time, she was great!! I know you’ll LOVE this Easy Cheesy Sautéed Squash recipe.

My Mom always made fresh vegetables when possible but when I was growing up in the sixties and seventies, all the rage was convenience, with the newfangled canned and boxed foods that came out in the marketplace. Think, Suddenly Stuffing (whoever named that??), all the canned vegetables, and Dream Whip and Cool Whip. Think, how many chemicals can you possibly put into anything! Of course those were the days when we biked behind the mosquito killing trucks – probably agent orange blowing out – because we thought the smoke was cool.

In the mid seventies before I left to go to NYC for college, we did have fresh eggplant, always fresh asparagus, green beans and my mom grew lettuces, tomatoes, strawberries and peppers. We still had canned peas – yuk! When I met my future husband in New York, he had never eaten fresh eggplant. I couldn’t believe it!

My Mom always made this recipe with fresh zucchini and yellow squash. Cheesy gooey, comforting, my husband still asks for this today, nearly 39 years later from when he first had it.

EASY CHEESY SAUTEED SQUASH – serves 4

1 Tbs. unsalted butter
1 Tbs. olive oil
1.5 lbs. zucchini and yellow squash – I used 1 Patty Pan, 1 yellow and 1 zucchini, each cut into 1/4” thick pieces
2 small – medium yellow onions, cut in ¼” thick rings,
Salt
Pepper, fresh ground
2.5 oz. NY state sharp Cheddar cheese (or any sharp Cheddar), cut in very thin slices
1/3 cup fresh grated Parmigiano Reggiano

Warm the oil in a large skillet and melt the butter on medium heat. Saute the onions for 4 minutes. Reduce the heat to low, cover and cook for 6 – 8 minutes until onions are softened.
Uncover, raise heat to medium, and add squash. Toss and sauté for 4 minutes. Season squash with salt and fresh ground pepper.

Meanwhile, grate your Parmigiano while the squash is cooking.

Reduce heat to low again, cover and cook for 4 minutes more until squash is crisp tender.

Uncover and turn off heat. Make sure the squash and onions are in an even layer in your skillet. Cover the top evenly with the slices of Cheddar and then sprinkle the Parmigiano over all.

Wipe dry the inside of your lid to remove all moisture. Cover the pan and let sit for 5 more minutes until all the cheeses melt.

Serve with LOVE and enjoy!!

Now I have a beef to talk about.

Does your husband like to wear raggedy shirts and pants that are so frayed and ripped you wonder when you’re washing them, why you’re even washing them at all or wasting money by spraying Shout or Oxyiclean on them because they really should just be thrown out?

My husband has several of these numbers. One sweatshirt is surely 24 years old. I know because I remember we had just bought our (expensive) house in NJ and he went to the Short Hills mall and bought this fancy hooded sweatshirt and I was like, why did you do that now? We lived there for 16 years and we’ve been back in NYC for over 8 years so the math is right.

The cuffs are so frayed, they’re completely split apart! It is pitiful. I threw it away once and he took it out of the trash. (I was guilty of that with cut-off jean shorts when I was about 15!)

Does this happen with your husband? Or wife? Drives me nuts!!!