This was one of my twelve new recipes
for 2013 when I received two very large zucchinis from the garden of
my mother's girlfriend, Paulette. At that time, I decided to try a variation of
Ruta Kahate's Garlicky Pattypan Squash from Quick Fix Indian as it appeared in the August
2013 edition of Yoga Journal.
This recipe was also in the August 2013 Yoga Journal and is a nice addition to top either my Garlicky Zucchini Squash or to my Oven Roasted Butternut Squash recipes.
Brown Onions
2 medium-size yellow onions, thinly
sliced
½ cup canola oil
In a large saute pan, cook onions in
canola oil over medium heat until they turn dark brown and crisp.
Drain on paper towels. Serve or cool and store in glass jar or
ziploc bag in refrigerator.
Oven Roasted Butternut Squash topped with Brown Onions
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