Friday, August 23, 2013

Summer Squash with Basil


I could stop there, but I'll add that the kids enjoyed this one, too, even though they're not squash fans. It's easy and, in the summer, inexpensive. We got our squash and basil both in our CSA basket two weeks in a row. Thanks, Colvins!

Summer Squash with Basil
~inspired by a similar recipe in the 1997 ed. of Joy of Cooking that uses parsley

Yellow summer squash, chopped into 3/4-inch pieces (we used 4 medium-sized squash)
Olive oil
Minced garlic (2-3 cloves, depending on amount of squash)
Snipped fresh basil (about 1/3 cup)

Pour in some olive oil into a nonstick or cast iron skillet and heat over medium heat. When hot, toss in squash and saute for a few minutes until it's starting to get tender. Raise the heat if you want to cook it faster. We like ours still a touch firm/crunchy.

When squash is pretty much ready, toss in basil and garlic cloves and stir a few times.


~Serves 4-6

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