Belly of the Beest

Summer Squash Sauté

Dinner, Main Dish, Recipes | 5 August, 2013 | By

Summer Squash with toasted almonds

Summer Squash with toasted almonds

I came across this recipe and was elated because it uses two new tools I recently purchased. This one and this one. You should probably buy both of them as soon as you can because they make life so much easier! The garlic slicer also makes nice little chocolate shaving if you need something like that.

The three of us have been eating this once or twice a week now for about a month. We are always looking for good ways to use summer squash and this is a great, non-baked good, way of using them. It is also amazingly fast so it makes a great dinner for a weeknight. It is also very easy to scale up or down depending on your family size AND it is impressive enough to serve to guests. How’s that for versatile recipe?

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Summer Squash Sauté

Very quick, light summer dinner.
Servings 4
Author Bon Appetit

Ingredients

  • 2 lbs summer squash and or zucchini cut into matchsticks (use a mandoline with a julienne attachment or julienne peeler)
  • 1 tsp kosher salt plus more
  • ¼ cup sliced almonds
  • 2 Tbsp . olive oil
  • 2 garlic cloves , sliced
  • ¼ tsp crushed red pepper flakes
  • ¼ cup finely grated Parmesan
  • Freshly ground black pepper

Instructions

  1. Place squash in a colander set in the sink or over a large bowl and toss with 1 tsp. salt. Let squash stand 10 minutes, then squeeze well to remove as much excess moisture as possible (do not rinse.)
  2. Meanwhile, toast almonds in a large dry skillet over medium heat, tossing occasionally, until lightly browned, about 3 minutes. Transfer to a plate; let cool.
  3. Heat oil in same skillet over medium heat. Add garlic and red pepper flakes and cook, stirring often until fragrant but not browned, about 2 minutes. Add squash and cook, tossing occasionally, until crisp-tender, about 5 minutes. Fold in Parmesan and season with salt and pepper. Fold in almonds.

Recipe Notes

If you don’t want to deal with matchsticks, you can just use a vegetable peeler to create vegetable ribbons and proceed with the recipe! There are many variations you can do this, BA suggests Chile+Lime, Carrot + Miso, or Cumin + Coriander. Nick and I haven’t bothered trying anything other than this first iteration because it is so good!
This appeared in Bon Apetit

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Comments

  1. Martin Seay
    22 August, 2013

    OMG, garlic shaver! I am super-excited to put that rascal to use, as it seems likely to revolutionize Kale Night. (Which at our house = every night.)

    This recipe seems like it might be a hop, skip, and a jump from squash latkes, which is a happy place to be. It’d also be tasty with dried Asian peppers and Sichuan peppercorns, I’ll bet . . .

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