Slow-Sauteed Pattypan Squash w/ Onion and Parsley

• 2 tbsp (30 ml) extra-virgin olive oil
• 1 medium onion, minced
• 1-1/2 lbs (.7 kg). small pattypan squash, (each the size of a golf
• ball), halved
• salt
• 2 tbsp (30 ml) minced fresh parsley leaves

1. Heat the oil in a large skillet.
2. Add the onion and saute over medium heat until softened, about 3 minutes.
3. Add the squash and stir to coat well with the oil and onion.
4. Sprinkle generously with salt.
5. Reduce the heat to medium-low.
6. Cook, stirring occasionally, until the squash is tender and golden brown in spots, 20 to 30 minutes.
7. Stir in the parsley and adjust the seasonings.
8. Serve immediately.

extravirgin olive oil, onion, pattypan squash, salt, parsley

Taken from online-cookbook.com/goto/cook/rpage/000F05 (may not work)