Thursday, July 10, 2014

Recipe w/ summer squash

Simple sauteed squash

Ingredients: summer squash, butter, basil, salt

Preparing: Cut any type of summer squash (e.g., zephyr yellow, costata romanesca, patty pan, standard zucchini) to about 1/8-1/4" slices (thicker=more sauteeing time). Melt butter in pan, saute for a few minutes to desired tenderness (the longer you saute, the more butter the squash absorbs, the more tender the squash; so also: don't skimp on the butter). Toss in ripped or chopped basil when heat is off and season with salt and pepper.

Eating: Hot off the pan. We had it with bbq chicken, but it is really so versatile.

Dish history: We have a lot of summer squash right now, and since we had squash fritters last night and squash ribbon salad the night before, we had to have this version tonight. So simple and summery.

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