Ken Kochey
Total Time
20 Mins
Yield
6

This fast and easy side combines sautéed baby squash with scallions, shallots and parsley. It's a great way to showcase the vegetable's summer-fresh flavor.

How to Make It

In a large skillet, melt the butter. Add the squash, scallions and shallot and season with salt and pepper. Cover and cook over moderate heat, stirring occasionally, until the squash is tender and lightly browned, 8 minutes. Stir in the parsley and serve right away.

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