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Author Notes: On numerous occasions I have looked at the beautiful yellow summer squash only to think, "Uhhhhhh." Yes, it is pretty, but, I have a mean bias towards winter squash. Yellow squash is, well, bland, no?
Thankfully, my husband lacks squash prejudice and introduced me to this simple sage and dill squash dish. We use this as a side dish when our garden is flowing with the potted sage, the wild dill popping up in between our arugula, and the farmer's market is overflowing with fresh yellow squash. It's simple to make and not very fussy.
Buen provecho! —viblanco
- 2 pounds Yellow Summer Squash
- 1 tablespoon Garlic, chopped
- 2 tablespoons Butter
- 5 Sage Leaves
- 2 tablespoons Fresh Dill, chopped
- splashes Fresh Lemon Juice
- Wash and chop the yellow squash into 1/2-inch chunks.
- Put a saute pan on the stove top burner at medium-high heat. Add the butter and sage leaves. Allow the sage leaves to infuse the melting butter for approximately 5 minutes, stirring on occasion to avoid frying the leaves.
- Add the chopped garlic and yellow squash to the saute pan. Mix the ingredients to incorporate butter, garlic and squash. Saute and cook until soft, approximately 10 minutes.
- Once cooked, sprinkle on the fresh chopped dill, season with salt to taste and, if desired, sprinkle on juice from a fresh lemon. Mix and serve.