In the mid Summer Squash Season I like to include this golden jewel from the garden everyday. There is plenty of opportunity to create a meal around this abundant Summer vegetable especially if you have a plant in your yard or have made a trip to your Farmers Market. This simple yellow squash recipe sings with flavor from the caramelized onions and the perfect touch of Simply Sweet Curry one of the most popular blends at Temple Taste. Sweet Curry Yellow Squash is light, easy and satisfying.

4-5 c. Crookneck or Yellow Squash sliced (3 medium squash)
2 c Sweet White Onion chopped ( 1large onion)
2 T. Virgin Coconut OIl
2 T. Coconut Aminos
1 t. Temple Taste Simply Sweet Curry
1/2 t. Real Salt
Optional: garnish with 2 T. Fresh Basil or Tarragon minced

Place 2 Tablespoons of virgin coconut oil in a large pan and turn heat to medium. Add 2 cups of sweet chopped onions and sautee’ for 10 minutes stirring occasionally and cooking the onions long enough to become translucent and caramelized. While the onions are cooking wash and slice the crookneck or yellow squash into bite size pieces (half moons are perfect) Cook squash for another 5 minutes or so or until the squash are soft yet still have some firmness. I like them a little al dente cooked to be still a bit firm when bitten. (they will continue to cook and steam once you remove from heat). Add 2 Tablespoons of coconut aminos, 1 teaspoon of simply sweet curry and real salt at the very end. Stir in thoroughly and add additional salt or spice if desired. Optional garnish with 2 Tablespoons of fresh basil or Tarragon minced