Yellow Squash On Red Onions
|Small yellow squash||1 Pound|
|Vegetable oil||2 Tablespoon|
|Red onion||1 Large, thinly sliced|
|White wine vinegar||2 Teaspoon|
|Dried tarragon leaves||1⁄2 Teaspoon, crushed|
|Chopped chives||1 Tablespoon (For Garnish)|
Rinse squash under running water.
Cut tip and stem ends off squash; discard.
Slice squash in half lengthwise; cut into 1-inch chunks.
Heat oil in large skillet over medium-high heat.
Separate onion slices into rings.
Cook and stir onion in hot oil until limp.
Stir in vinegar, sugar and tarragon.
Add squash chunks.
Cover; cook 5 minutes or until squash chunks are crisp-tender.
Transfer to warm serving dish.
Garnish, if desired.