Sauteed Lemon Squash

A quick buttery saute of young squash finished with a bright squeeze of lemon and parsley.

  • Serves4
  • Prep10 min
  • Cook8 min
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Ingredients

  • 1 1/2 pounds lemon summer squash, sliced
  • 2 tablespoons butter
  • 1 shallot, minced
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons fresh parsley, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Method

  1. Melt the butter in a wide skillet over medium-high heat, about 350°F (175°C).
  2. Add the shallot and cook for a minute until softened and fragrant.
  3. Add the squash in a single layer and saute for 4 to 6 minutes, stirring only now and then.
  4. Cook just until the pieces are tender and lightly golden at the edges.
  5. Turn off the heat and stir in the lemon juice, parsley, salt, and pepper.
Young Lemon squash is naturally sweet and mild, so it asks for almost nothing beyond good butter and a minute with a shallot to show off. The one rule is not to overcook it: pull the pan while the pieces still have a little firmness, because the flesh runs watery and dull the moment it goes soft. A patty pan cut into wedges takes to the same quick treatment.