Button squash recipe Sautéed Button Squash Cooking method
Button squash recipe Sautéed Button Squash
Delicious and easy Sautéed Button Squash recipe:
20g butter or margarine
1 tablespoon olive oil
1 clove garlic, peeled and finely chopped (optional)
500g very small button squash
½ teaspoon dried basil
2 medium-size tomatoes, peeled and chopped
½ teaspoon salt
¼ teaspoon black pepper
1. In a heavy frying pan, heat the butter and oil, add the garlic
if used, and cook, uncovered, over moderate heat for 30 seconds.
2. Add the squash, tossing to coat them with butter and oil. Sprinkle the basil over the top. Cook, tossing occasionally, for 5 or 6 minutes, or until the squash is just tender.
3. Add the tomatoes, salt and pepper. Heat through, toss, and serve. (Note: It is important to add the salt at the end. If used early in the cooking, it releases moisture from the squash and makes it too soft.)
Tip: Try the following variation: Omit the olive oil and basil, increase
the butter to 2 tablespoons, and add
1/4 cup snipped fresh dill.
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