Name: Sautéed Yellow Squash recipe
Ingredients: Yellow Squash: 2 medium yellow summer squash (about 1 to 1.5 lbs / 450-680g total). Choose squash that are firm, smooth-skinned, relatively heavy for their size, and free of major blemishes or soft spots. Smaller to medium-sized squash tend to be more tender and have fewer seeds.; Olive Oil or Butter: 1-2 tablespoons. Extra virgin olive oil lends a fruity note, while butter adds richness (or use a combination). Avocado oil or another neutral high-heat oil also works.; Garlic: 1-3 cloves garlic, minced or thinly sliced. Adjust the amount based on your love for garlic! Fresh garlic provides the best flavor.; Salt: ½ teaspoon kosher salt or sea salt, or more to taste. Crucial for drawing out flavor.; Black Pepper: ¼ teaspoon freshly ground black pepper, or more to taste. Freshly ground offers superior flavor.; Optional Additions for Enhanced Flavor: Onion: ¼ to ½ cup finely chopped yellow or sweet onion, or thinly sliced shallots. Sautéed with the garlic, this adds a layer of savory sweetness.; Fresh Herbs: 1-2 tablespoons chopped fresh herbs like parsley, thyme, basil, dill, or chives, stirred in at the end.; Red Pepper Flakes: A pinch (⅛ to ¼ teaspoon) added with the garlic for a touch of heat.; Lemon Juice: A squeeze of fresh lemon juice (about 1-2 teaspoons) added after cooking brightens the flavors.; Parmesan Cheese: 1-2 tablespoons grated Parmesan cheese sprinkled over the top just before serving.; Other Spices: Smoked paprika, onion powder, or dried Italian seasoning can be added with the salt and pepper.

Ingredients

- Yellow Squash: 2 medium yellow summer squash (about 1 to 1.5 lbs / 450-680g total). Choose squash that are firm, smooth-skinned, relatively heavy for their size, and free of major blemishes or soft spots. Smaller to medium-sized squash tend to be more tender and have fewer seeds.

- Olive Oil or Butter: 1-2 tablespoons. Extra virgin olive oil lends a fruity note, while butter adds richness (or use a combination). Avocado oil or another neutral high-heat oil also works.

- Garlic: 1-3 cloves garlic, minced or thinly sliced. Adjust the amount based on your love for garlic! Fresh garlic provides the best flavor.

- Salt: ½ teaspoon kosher salt or sea salt, or more to taste. Crucial for drawing out flavor.

- Black Pepper: ¼ teaspoon freshly ground black pepper, or more to taste. Freshly ground offers superior flavor.

- Optional Additions for Enhanced Flavor:
  - - Onion: ¼ to ½ cup finely chopped yellow or sweet onion, or thinly sliced shallots. Sautéed with the garlic, this adds a layer of savory sweetness.
  - - Fresh Herbs: 1-2 tablespoons chopped fresh herbs like parsley, thyme, basil, dill, or chives, stirred in at the end.
  - - Red Pepper Flakes: A pinch (⅛ to ¼ teaspoon) added with the garlic for a touch of heat.
  - - Lemon Juice: A squeeze of fresh lemon juice (about 1-2 teaspoons) added after cooking brightens the flavors.
  - - Parmesan Cheese: 1-2 tablespoons grated Parmesan cheese sprinkled over the top just before serving.
  - - Other Spices: Smoked paprika, onion powder, or dried Italian seasoning can be added with the salt and pepper.

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Instructions

Phase 1: Preparation

1. Wash and Trim Squash: Thoroughly wash the yellow squash under cold running water to remove any dirt. Pat them dry with paper towels. Trim off both the stem end and the blossom end.

1. Slice the Squash: Slice the squash crosswise into uniform rounds, about ¼ to ½ inch thick. Aim for consistency in thickness to ensure even cooking. You can also slice them lengthwise and then into half-moons if preferred. Uniformity is key!

1. Prepare Aromatics: If using onion or shallots, chop them finely or slice thinly. Mince or thinly slice the garlic cloves. If using fresh herbs, chop them and set aside.

Phase 2: Sautéing

1. Heat the Pan and Fat: Place a large skillet or sauté pan (large enough to hold the squash mostly in a single layer) over medium-high heat. Add the olive oil and/or butter. Allow the fat to heat up until the oil shimmers slightly or the butter melts and starts to foam. A hot pan is crucial for searing rather than steaming.

1. Sauté Aromatics (If Using): If using onion or shallots, add them to the hot pan. Sauté for 2-3 minutes, stirring occasionally, until they begin to soften and become translucent.

1. Add Garlic: Add the minced or sliced garlic (and red pepper flakes, if using) to the pan. Sauté for just 30-60 seconds, stirring constantly, until fragrant. Be very careful not to burn the garlic, as it will turn bitter.

1. Add the Squash: Carefully add the sliced yellow squash to the hot pan. Spread it out in as even a layer as possible. Avoid overcrowding the pan! If necessary, cook the squash in two batches. Overcrowding lowers the pan temperature and causes the squash to steam instead of sauté, leading to a mushy texture.

1. Sauté the Squash: Let the squash cook undisturbed for 2-4 minutes to allow the bottom side to develop some golden-brown color. Then, stir or toss the squash gently. Continue cooking for another 3-6 minutes, stirring occasionally, until the squash is “tender-crisp.” This means it should be softened but still have a slight bite in the center. It should not be mushy or falling apart. Look for golden-brown edges. The total cooking time will typically be 6-10 minutes, depending on the heat, pan, and thickness of the slices.

1. Season: Sprinkle the squash evenly with the salt and freshly ground black pepper during the last couple of minutes of cooking, or right after removing from heat. Seasoning earlier can draw out more moisture, potentially hindering browning.

Phase 3: Finishing Touches

1. Stir in Herbs/Lemon/Cheese (Optional): Remove the pan from the heat. If using fresh herbs, stir them in now. If using lemon juice, drizzle it over the squash. If using Parmesan cheese, sprinkle it over the top. Toss gently to combine.

1. Taste and Adjust: Taste a piece of squash and adjust seasoning (salt, pepper, lemon juice) as needed.

1. Serve Immediately: Sautéed yellow squash is best served hot, straight from the pan, to enjoy its optimal texture and flavor.

Nutrition

Serving Size: one normal portion
Calories: 80 - 120