I hope this doesn't sound morbid, but guys, I grew that squash myself and I have been so excited to eat it. It was grown in the coolest community garden you've ever seen. I've had a few squash casualties along the way, so I was pretty happy to get this one out alive and whole and perfect and amazing. I served it with a little rosemary from the garden, too, making it amazing.
My good buddy taught me a while ago to sweat zucchini and squash before sautéing them. This draws out quite a bit of the moisture in them, letting them sear and brown rather than get all squishy. As excited as I was to eat the thing, I'm glad I took his advice. The finished project was beautifully browned and just a little crisp and full of love and earthy goodness.
Sautéed Yellow Squash
- one large yellow squash
- up to 2 tablespoons salt
- 2 tablespoons extra virgin olive oil
- 1 tablespoon butter
- A pinch of chopped herbs, like rosemary or oregano
- Pepper to taste (plus salt, if necessary, but likely not)
Cut of the ends of the squash, and cut into rings, about 1/2 inch think. In a bowl, toss the squash slices with some salt until well coated. Place the slices on a few layers of paper towels, then top with a few more layers. Press down lightly, and let sit about 20 minutes. Adjust the paper towels if they're getting too damp. When done, give each slice a little rub-down with a paper towel to remove excess salt and moisture.
Heat the olive oil and butter in a frying pan over medium heat. When hot, add the squash slices in a single, uncrowded layer. Top with a little pepper and herbs. Let simmer a few minutes, until slightly golden. Flip them, and repeat on the other side. Serve and enjoy summer's bounty.