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Sautéed Summer Squash
- Serves
4
- Difficulty
Easy
By Melia Marden
Published 2013
When I’m not sure what to cook, I always return to the reliable combination of crushed chilies, garlic, and squash. When they’re in season, summer squash are a bright golden yellow, dense and meaty, with a slight sweetness. Quickly sautéed and sprinkled with refreshing mint, this makes for a simple summer dish with big flavor.
Ingredients
3 tablespoons 45 milliliters 2 cloves
Method
- In a wide heavy-bottomed sauté pan, heat the oil over medium heat for 30 seconds. Add the garlic and cook, stirring constantly, until it just turns golden around the edges, 1 to 2 minutes.
- Add the squash, salt, and chili flakes. Season with the pepper to taste and cook, stirring, until just tender, about 4 minutes.
- Remove from the heat, let cool sligh
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