Old hat for many of you, but still my go-to method of cooking any and all summer squashed – greatly preferred to steamed.
Slice your squashes fairly thin. For 2 lbs of squash, heat 4 Tbs butter or olive oil (or combo) over medium-high heat in skillet, Add two garlic cloves sliced or chopped and a thinly sliced onion if you like; sauté about 2 minutes. Add squash; sauté until crisp-tender, about 8 minutes. Salt and pepper to taste. Chopped basil, tarragon, thyme are nice if you have them, also parmesan.
*I find lightly salting and gently squeezing the squashes before cooking makes for better browning
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2 thoughts on “Sautéed Summer Squashes (any variety)”
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That’s sort of my go-to method also and from there I mix it up. Add an egg or throw it in the blender.
Mary and I make a similar saute–diced rather than sliced, slowly cooked way *past* “crisp-tender”–adapted from the redoubtable *Joy of Cooking*, which we call “squash mush.” Sweet and delicious!