Thursday, June 14, 2012

Sauteed squash

I improvised this recipe Tuesday afternoon when I was short a vegetable for my son's lunch, and it turned out really well. My son really ate it up, which makes me glad since his daddy doesn't like squash. I made this with yellow squash, but it should work with zucchini, pattypan, or any summer squash.

1 squash, cut into 1/8" slices
1/2 T butter
1/2 T olive oil
1/2 t dried thyme (fresh would be better)
a splash of red wine vinegar (I would have preferred lemon juice, but it's what I had)
salt & pepper, to taste


  1. Heat a 10"-12" saute pan over medium high heat. Add butter, olive oil, squash, and a bit of salt and pepper. Stir or shake to get squash as close to a single layer as you can.
  2. Leave it alone for at least 30 seconds. Toss to flip or use a spatula to flip if you aren't comfortable tossing it.
  3. Repeat the process of leaving it alone and flipping until you get some nice brown spots on your squash.
  4. Add thyme and vinegar or lemon juice. Stir, shake, or toss until the vinegar or lemon juice evaporates. Adjust the seasonings to taste.


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