Sauteed Squash with Thyme and Feta
2 tablespoons extra-virgin olive oil
1/2 red onion, diced
2 teaspoons fresh thyme leaves
2 cups diced squash, such as summer or yellow squash and/or zucchini
Kosher salt and freshly ground black pepper
1/4 cup crumbled feta
Heat a large sauté pan over high heat for 2 minutes. Add the olive oil, red onion, and thyme. Saute for about 1 minute, until the onion is soft and then add the squash. Season with 1 teaspoon of salt and a couple grindings of black pepper and cook for about 4 to 5 minutes, until the squash is tender and has a little color. Scoop the squash into a serving bowl and scatter over the crumbled feta. Serve immediately.