1 squash, cut into 1/8" slices
1/2 T butter
1/2 T olive oil
1/2 t dried thyme (fresh would be better)
a splash of red wine vinegar (I would have preferred lemon juice, but it's what I had)
salt & pepper, to taste
- Heat a 10"-12" saute pan over medium high heat. Add butter, olive oil, squash, and a bit of salt and pepper. Stir or shake to get squash as close to a single layer as you can.
- Leave it alone for at least 30 seconds. Toss to flip or use a spatula to flip if you aren't comfortable tossing it.
- Repeat the process of leaving it alone and flipping until you get some nice brown spots on your squash.
- Add thyme and vinegar or lemon juice. Stir, shake, or toss until the vinegar or lemon juice evaporates. Adjust the seasonings to taste.