Description
A quick and healthy sautéed yellow squash side dish enhanced with fresh herbs and a splash of lemon juice, perfect for complementing any main course.
Ingredients
Scale
Vegetables and Herbs
- 3 medium yellow squash, cut into 1/2 inch pieces
- 3 cloves garlic, minced
- 5 sprigs fresh thyme, finely chopped
- 10 fresh basil leaves, finely chopped
Oils and Seasonings
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 tablespoon freshly squeezed lemon juice
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
Instructions
- Heat the skillet: Heat a large skillet over medium-high heat. Add the olive oil and butter, allowing the butter to melt and the oil to heat thoroughly.
- Sauté the squash: Once the oil is hot and the butter is bubbling, add the yellow squash pieces to the skillet. Stir to coat them evenly in the butter and oil. Cook for 5 minutes while stirring occasionally, then flip the squash and continue cooking for another 4 minutes until tender.
- Add garlic and thyme: Incorporate the minced garlic and chopped thyme into the pan. Stir well to combine and cook everything for an additional 2 minutes to infuse the flavors.
- Finish and serve: Remove the skillet from heat. Mix in the chopped basil, freshly squeezed lemon juice, sea salt, and ground black pepper. Stir thoroughly and serve the dish immediately while warm.
Notes
- For a vegan option, replace the butter with an equal amount of olive oil or vegan butter.
- Ensure the yellow squash pieces are cut uniformly to cook evenly.
- This dish is best served fresh to enjoy the vibrant flavors of the herbs and lemon juice.
- Feel free to substitute fresh thyme and basil with other herbs like parsley or oregano according to your preference.
