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Ingredients
- 2 tbsp extra virgin olive oil plus 2 teaspoons
- 2 large summer squash trimmed and halved lengthwise
- 1 onion thinly sliced
- 2 sage leaves left whole or coarsely chopped
- salt
Ingredients
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Instructions
- Heat a large cast-iron skillet over high heat. Rub 2 tsp of oil all over the halved squash. When the skillet is smoking hot, put in the squash cut side down. Let them sit, pressing lightly with a spatula, until seared and brown, 1-2 minutes. Flip and brown the curved sides too, another minute. Transfer the squash to a cutting board. Turn off the heat but leave the skillet on the stove.
- When the squash is cool enough to handle, cut them into 1/4 inch thick slices. Heat the remaining 2 tbsp oil in the same skillet over medium heat. Add the onion and sage leaves and cook, stirring for 1 minute. Add the squash and a tsp salt. Reduce heat to medium low and cook, stirring occasionally until the squash is tender all the way through, 8-10 minutes. Serve hot.
