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.

Kelly Liken
Recipe by Food & Wine August 2012

Gallery

Ken Kochey

Recipe Summary

total:
20 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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