Sunday, July 14, 2013

summer squash sauté

now that the front yard squashazoid is going crazy, i'm searching for new squash-centric recipes. here's my favorite so far.

summer squash sauté

2 lbs summer squash and/or zucchini, cut into coins or slices
1 tsp salt plus more
1/4 cup sliced almonds
2 Tbsp olive oil
2 garlic cloves, sliced
1/4 tsp crushed red pepper flakes
1/4 cup grated parmesan cheese
black pepper
fresh herbs, including marjoram, parsley, and tarragon (optional)

1. place squash in a colander over a large bowl and add 1 tsp salt. mix gently. let stand for 10 minutes.

2. toast almonds in a large dry skillet over medium heat, teasing occasionally, until they are lightly browned, about 3 minutes. transfer to a plate and let cool.

3. heat oil in skillet. add garlic and red pepper flakes. cook, stirring often, until fragrant but not browned, about 2 minutes.

4. add squash and cook, tossing occasionally, until crisp and tender, about 5 minutes.

5. fold in parmesan and season with salt and pepper.

6. fold in almonds.

7. top off with fresh herbs (optional)

serve immediately. consider serving over fresh garlic bread or a baquette!


davidrachlin said...

Try hollowing out the squash...

Stuff with sautéed mushrooms, onions and cooked quinoa.

Then bake in the oven at about 350 for 30-40 minutes.

Healthy, delicious and vegetarian.

david silver said...

that sounds delicious. i will certainly try it!

Austin said...

Try subbing out pasta for squash. Add other veggies and make your own marinara. Veggie pasta is the best!