SAUTéED SUMMER SQUASH
Every summer there are a few weeks when it feels like summer squash takes over the farmer’s market. And, in all honesty, I am not a big fan (they are just kinda flavorless, in my opinion, meh, bland…). So, every summer, I get a little annoyed and find myself longing for the rows of butternut and spaghetti squash instead. That said, in an effort to embrace the season, I gave it my best shot and found a delicious way to cook them. It doesn’t take long at all (as opposed to their fall and winter counterparts), so that is a big bonus. They are also low in sugar, high in fiber and antioxidants, so this is definitely worth a try!
SUMMER SQUASH SAUTé
Ingredients
An assortment of summer squash (zucchini, yellow squash, etc), chopped on the diagonal
1 tsp Ground Turmeric
1/2 tsp Garlic Salt
1/2 tsp Paprika
1 tsp Sea Salt
1/2 tsp Black Pepper
1 1/2 tbsp Olive Oil
Handful fresh herbs like mint, basil, or dill (or our recipe for Herby Pesto)
Instructions
Place spices in a small bowl and mix together.
Heat a pan over high heat and add olive oil.
Add squash to the pan carefully and then sprinkle evenly with spices, toss to coat.
Reduce heat to medium and sauté for 7-10 minutes or until just cooked through, don’t overcook or they will get soggy.
Tip: start out on high heat almost like a stir-fry to get them crispy on the outside then reduce the heat and you can even cover for a bit over medium heat to cook through.
Remove from the heat and top with fresh herbs or our herby pesto dressing.