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2 tbsps. olive oil
l-l/2 lb. med yellow squash halved lengthwise and cut crosswise into l/8″ thick slices
2 garlic cloves finely chopped
l/2 cup water
l/4 tsp. salt
l/8 tsp. pepper
l/4 cup finely chopped fresh basil
Heat l tbsps. oil in a l2″ heavy skillet over mod-high heat until hot but not smoking then add half of squash and saute stirring occasionally until browned about 5 mins. Transfer browned squash to a bowl then heat remaining tablespoon oil and saute remaining squash in same manner. Return squash in bowl to skillet. Add garlic and saute stirring occasionally l minute. Add water, s&p and simemr briskly covered until squash is tender and most of liquid is evaporated, 6 to 7 mins. Stir in basil.
Serves 4 Gourmet August 2004

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