Sautéed Summer Squash

Sautéed Summer Squash
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This easy, quick sauté celebrates the beauty and fresh flavor of farm fresh zucchini and yellow squash. Ready for dinner in a few minutes, the leftovers are also wonderful in salads, quinoa bowls and omelettes.
Servings Prep Time
4 people 10 minutes
Cook Time
10 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
10 minutes
Sautéed Summer Squash
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This easy, quick sauté celebrates the beauty and fresh flavor of farm fresh zucchini and yellow squash. Ready for dinner in a few minutes, the leftovers are also wonderful in salads, quinoa bowls and omelettes.
Servings Prep Time
4 people 10 minutes
Cook Time
10 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
10 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Wash those beautiful squash. I love to pick up a couple of baskets at the farmer's market and double the batch
  2. Cut the squash into chunks. I like to use a roll and cut method. Cut a hunk off, roll the squash and cut again - you'll end up with irregular chunks that sauté beautifully and don't get mushy
  3. Set the squash chunks aside
  4. Grab the sprigs of thyme. I love both regular and lemon thyme and use them interchangeably.
  5. Strip the leaves off of the sprigs. If the leaves are large, you can give them a chop. I usually leave them whole
  6. Heat the olive oil in a large sauté pan until hot
  7. Add the squash chunks along with the salt and pepper
  8. Sauté until the squash is toasty, but still has a nice bite - between 7 and 10 minutes
  9. Serve sprinkled with the thyme and enjoy!
  10. I love this squash as a part of a light, summer meal. I've served with a grilled pork tenderloin and some roasted beets. Super satisfying!
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