Hmmm, well, although my squash was tender and flavorful, they didn't brown as nicely and as evenly as yours did, Lucky.
What did I do wrong, Coach?
I prepped the slices about an hour in advance of cooking them. Maybe too much oil was absorbed into the flesh?
Got the pan smoking hot on the stove; had to dial it back a bit.
The seasonings stuck to my dry cast iron pan, and I had to scour it and re-season it.
I have one more squash and want to try it again. Think I should use Pam?
Lee