Fall is slowly creeping in. It’s still warm, but the mornings are crisp, and I’m ready for hot apple cider. While fall is coming, the last bits of summer are fading away including the end of most of the fresh garden produce.
A friend recently gave me a beautiful summer squash and I was so excited to use it! (The zucchini was purchased.)
A staple meal in my tiny apartment is a veggie skillet. Usually I go for a spaghetti sauce-based meal, but for this one I went with just some seasonings.
1 Yellow Squash
1 Large Onion
Chop your zucchini and squash, slice the onion, and halve the grape tomatoes. Squash takes longer to cook than the rest of the veggies, so get those in your pan first! Add a little bit of olive oil and cook over medium heat.
Once the squash has softened, add in the zucchini and onion. Next add in some garlic. I used two heaping tablespoons of garlic, but that’s because I love garlic. Add a splash of balsamic vinegar. Season with salt and pepper and a seasoned salt. Garlic-seasoned salt is the best. Now, the seasoned salt I used is from a phenomenal spice vendor from Pennsic (the SCA event I attend each summer). Don’t worry; the dish with just the ingredients listed above holds its own!
Also, I was so excited to get this fox bowl! I wanted one last year, but the only one in stock was cracked, and they never got more in. Now this one is in my cupboard!