Sauteed Squash with Lemon Thyme Butter
- 1 stick (1/2 cup) unsalted butter, room temperature
- 1 TB lemon juice
- 2 tsp lemon zest
- 1 TB fresh thyme, chopped
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 3 cups summer squash, trimmed, sliced
Get ready for summer squash season with this yummy recipe!
In a medium mixing bowl, combine softened butter with lemon juice, zest, thyme, salt and pepper. In a large sauté pan, on medium low heat, melt about 1 tablespoon of the butter, add onions and stir to coat. Cook until tender and translucent. Add the garlic and cook a few minutes until softened and fragrant. Add remaining butter and the squash, toss to coat. Saute until squash is tender, stirring often. Add cherry tomatoes and cook until they burst open. Season to taste with additional salt and pepper, if needed.