Add the squash to a well-greased baking dish. Sautee then sprinkle with salt and pepper. Step 3: After cooking the squash, drain it and add green onions to the skillet. Step 2: Cook the chopped squash in a skillet with water over medium-high heat for 5 minutes. Step 1: Begin by preheating the oven to 400 degrees. Because as fast as this keto casserole was to make, I wouldn’t have saved any time when you think about loading up and driving. I am so glad I didn’t give in to temptation just to save time. It was painless to throw together, and the entire family gobbled down every bite. Then I started to remember that I had everything I needed to whip up this quick and easy 20-minute dinner! Round out the meal with homemade focaccia or good crusty bread to sop up any herb oil left on your plate.By subscribing, I consent to receiving emails.ĭo you know how those crazy busy days get and the last thing you feel like doing is cooking? That was recently, and I can’t even tell you how tempted I was to hit up a fast-food joint. Serve it with your favorite protein, homemade pizza, eggplant Parmesan, or one of these summer pasta recipes: This sautéed yellow squash recipe is a simple, delicious summer side dish. Sprinkle it with the panko topping and fresh herbs, and enjoy! You don’t want it to become mushy!įinally, season it. Remove the summer squash from the heat and toss it with the herb oil. Cook until it softens but still has a nice bite. Then, cook! Heat a drizzle of olive oil in a large skillet over medium heat, and sauté the squash for 7 to 10 minutes, stirring occasionally. If your squash is particularly large, cut the rounds into half-moons. Here’s how I do it:įirst, slice the squash into 1/4-inch-thick rounds. I love how the veggies become slightly soft and sweet but still retain a nice bite. Right now, sautéing is my favorite method for how to cook yellow squash. They’ll have a lightly sweet flavor and firm/tender interior. When in doubt, choose the smallest squash available. They’re often bland, with a spongy, seedy, and watery texture. Avoid buying summer squash that are particularly long or thick. They should have vibrant, glossy skins and be firm to the touch – soft spots are a sign of rot. Look for small or medium-sized yellow squash at the farmers market or grocery store. Here, it pays to use the best yellow squash you can find. You can’t make a great Caprese salad without sweet, tangy tomatoes, and peach cobbler falls flat without juicy peaches. Topped onto the tender, herb-flecked squash, it makes this simple recipe irresistible.Īnytime you’re making a simple, produce-forward recipe, the quality of your ingredients counts. It’s totally vegan, but thanks to my easy vegan Parmesan, it tastes rich and cheesy. Just a heads up – this topping is seriously addictive. Then, I pile on a savory panko topping for crunch. Yellow squash itself has a mild flavor, so I toss it with a bright herb oil as soon as it comes off the heat. I love to grill it, roast it, and even eat it raw, but lately, I’ve been hooked on this sautéed yellow squash recipe. This tender, sunny summer squash is versatile, nourishing, and super easy to cook. Who else loves yellow squash? Like zucchini, it starts to take over my fridge at this point in the summer, but I really can’t complain.
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