“I came up with this one night when I only had time to saute some squash but wanted a cheesy casserole feeling.”
READY IN:
18mins
SERVES:
2
UNITS:
Metric

Ingredients Nutrition

  • 29.58 ml butter
  • 78.07 ml diced onion, I used frozen chopped onions
  • 2 medium yellow squash, sliced into half-moons
  • 56.69 g cream cheese

Directions

  1. Heat a large skillet over medium heat. Melt butter and saute onions.
  2. When onions start to brown, add squash (reduce heat to medium-low if necessary to prevent onions from burning - you want them caramelized, not burnt). Saute squash until soft but not mushy.
  3. Remove from heat and add cream cheese. Stir until melted.
  4. Salt and pepper to taste.

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