Ingredients:

  • 1.5 lbs (680g) Yellow Squash, such as crookneck or straightneck, washed, ends trimmed, and sliced into ½-inch rounds
  • 2 tablespoons (30ml) Olive Oil
  • 2 cloves Garlic, minced (about 1 teaspoon minced)
  • 2 tablespoons (30ml) Fresh Herbs, chopped (such as basil, thyme, oregano, or a combination)
  • 1 tablespoon (15ml) Butter, unsalted
  • Salt and Freshly Ground Black Pepper, to taste
  • Optional: Red Pepper Flakes, to taste (pinch)

Instructions:

  1. Slice the yellow squash into uniform ½-inch rounds. This ensures even cooking.
  2. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds, or until fragrant. Be careful not to burn it!
  3. Add the sliced yellow squash to the skillet. Season with salt, pepper, and red pepper flakes (if using).
  4. Sauté the squash, stirring occasionally, for about 10-12 minutes, or until tender-crisp and lightly browned.
  5. Stir in the chopped fresh herbs and butter. Cook for another minute, or until the butter is melted and the herbs are fragrant.
  6. Taste and adjust seasoning as needed. Serve immediately.