Golden Summer Squash - cooking recipe

Ingredients

1 1/2 - 2 tablespoons extra virgin olive oil, divided
2 medium onions, thinly sliced
1/8 teaspoon salt, possibly more
1 1/2 lbs summer squash (cut into 1/2-inch thick slices or cubes, see note)
1 teaspoon garlic (minced or crushed)
fresh ground black pepper
fresh thyme, minced
pine nuts, lightly toasted (a handful) (optional)
3 -4 ounces feta cheese (optional) or 3 -4 ounces goat cheese, crumbled (optional)

Preparation

Place a large skillet over medium heat.
After about 1 minute, add 1 T of the olive oil, and swirl to coat the pan.
Add the onion and salt.
Cook, stirring often, for about 10 minutes, or until the onion becomes very tender and lightly golden.
Transfer to a bowl and set aside.
Return the pan to the heat and slick the pan with just a teaspoon or two more of olive oil.
Add the squash in a single layer, and cook, without stirring, until very golden on the bottom, for 1-2 minutes.
Toss or stir to flip the squash and continue cooking, undisturbed, for 1-2 minutes longer, or until deeply golden brown on the other side.
Toss in the garlic, and return the onions to the pan.
Mix well, and season to taste with additional salt, if needed, and with a good amount of freshly ground black pepper.
Serve hot, warm or at room temperature, garnished with a light sprinkling of thyme, and pine nuts and/or cheese, if desired.
NOTE: You can make this with any of the thin-skinned, quick cooking squash varieties such as yellow patty pan, zucchini, crooknect, etc.
Peeling the squash is optional.