Yellow Squash

Yellow Squash has to be one of my favorite vegetables. When I lived in California I used to grow yellow squash in our garden and it was awesome. I like medium size yellow squash because there aren't so many seeds. The key to perfect yellow squash is to par boil or steam, rinse in cold water and finish by sautéing with a little butter and garlic.

Ingredients:
2 - 3 medium yellow squash
1 garlic clove
1 tablespoon butter
Salt and pepper

Preparation:

Wash and cut the yellow squash into bite size pieces. Take a 10" sauté pan and add the yellow squash and 1/2 cup of water. Cover the sauté pan and steam the squash for about 3 minutes, by then most of the water should have evaporated.

 

You'll know the squash is ready when the inside turns a greenish color and the out side is still firm. Next, rinse the squash in cold water to stop the cooking process. Take the sauté pan and heat to medium high. Add 1 tablespoon of butter and 1 minced garlic clove. Cook the garlic for 30 seconds and add the squash. Bring the squash up to temp and you're done. Finish the dish with a grind of salt and pepper.