Dirt to Table Experience: Summer Squash Sauté

Usually by this time in the summer harvest you are leaving baskets (plastic bags in my case) of summer squash on your neighbors doorstep, ringing the doorbell and departing quickly.  Squash can be the summer gift that keeps on giving and giving, and giving…You get the picture.

This summer not so much. We harvested a bucket or two but not much more. I blanched and froze a fews quarts of yellow squash for later.  My husband then took a few remaining fresh squashes and prepared this side dish, a mix of yellow squash and zucchini, olive oil, garlic, salt and pepper, and red pepper flakes. Finishing touches were Parmesan cheese and almonds folded in at the end to make for an absolutely delightful summer side dish.

Summer Squash Sauté
Serves 4
Recipe from Bon Appetit
Ingredients:
2 lb. summer squash and/or zucchini, cut into matchsticks (note: best done by a mandolin or food processor)
1 tsp. kosher 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 finely grated Parmesan
Freshly ground black pepper

Directions:
Place squash in a colander set in the sink or over a large bowl and toss with 1 tsp. salt.  Let squash stand 10 minutes, then squeeze well to remove as much excess moisture as possible (do not rinse).
Meanwhile, toast almonds in a large dry skillet over medium heat, tossing occasionally, until lightly browned, about 3 minutes.  Transfer to a plate; let cool.
Heat oil in same skillet over medium heat.  Add garlic and red pepper flakes and cook, stirring often, until fragrant but not browned, about 2 minutes.  Add squash and cook, tossing occasionally, until crisp-tender, about 5 minutes.  Fold in Parmesan and season with salt and pepper.  Fold in almonds.
Enjoy!

22 thoughts on “Dirt to Table Experience: Summer Squash Sauté

  1. There's three of us living here that all garden and we're forever trying to give each other squash – so I'm not growing any and still getting plenty. I am getting gobs of cukes though. Your casserole looks like a good use for the squash.

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  2. Dear Velva, This is a great side dish. It seems the summer is passing by too quickly. There are so many good summer dishes to make and not enough time. Blessings dearest. Catherine xo

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  3. It's an off year around here too. The high heat and constant rain has led to blight on so many vegetables. I love summer squash, your recipe looks great!

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  4. Last week I tried a squash recipe from one of the Silver Palette cookbooks. It had olives in it! Strange, but I liked it. This one sounds good, except for the mandolin part. I consider that sucker a deadly weapon.

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