Description
A simple and flavorful sautéed yellow squash recipe that combines fresh herbs and garlic for a quick, vibrant side dish perfect for any meal.
Ingredients
Scale
Vegetables and Herbs
- 3 medium yellow squash (cut into 1/2 inch pieces)
- 3 cloves garlic (minced)
- 5 sprigs fresh thyme (finely chopped)
- 10 fresh basil leaves (finely chopped)
Oils and Seasonings
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 tablespoon freshly squeezed lemon juice
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
Instructions
- Heat the skillet: Heat a large skillet over medium-high heat. Add the olive oil and butter to the pan.
- Cook the squash: Once the oil is hot and the butter is bubbling, add the yellow squash pieces. Stir to coat them evenly with the butter and oil. Sauté for about 5 minutes, stirring occasionally. Then flip the squash and cook for an additional 4 minutes until tender and slightly golden.
- Add garlic and thyme: Add the minced garlic and chopped thyme to the pan. Stir everything together and cook for another 2 minutes to release the flavors and lightly soften the garlic.
- Finish and serve: Remove the skillet from the heat. Stir in the chopped basil leaves, freshly squeezed lemon juice, sea salt, and ground black pepper. Mix well and serve immediately while warm.
Notes
- For best flavor, use fresh herbs instead of dried.
- Adjust seasoning to taste before serving.
- This dish pairs well with grilled meats or as a light vegetarian entrée.
- Can be prepared with other types of squash or summer vegetables as desired.
