Monday, June 10, 2013

Summer Squash Sautee

Source: Bon Appetit, June 2013

  • 2 pounds summer squash and/or zucchini, cut into matchsticks
  • 1 teaspoon kosher salt plus more
  • 1/4 cup sliced almonds
  • 2 tablespoons olive oil
  • 2 garlic cloves, sliced
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 cup finely grated Parmesan
  • Freshly ground black pepper

Preparation

  • Place squash in a colander set in the sink or over a large bowl and toss with 1 teaspoon salt. Let squash stand 10 minutes, then squeeze well to remove as much excess moisture as possible (do not rinse).
  • 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.
  • 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.

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