Thursday, August 14, 2014

Sautéed Yellow Squash with Garlic, Pecans and Sage

Of the herbs I've been growing this summer, the one I've found most challenging to incorporate into my cooking is sage--perhaps because I associate it more with fall and winter dishes. It is, after all, a Thanksgiving staple. Combine it with onion and chicken stock and you have "the flavor of Thanksgiving" right there.

Summer Squash

I found some recipes on the web that combine yellow squash with sage, which sounded like an intriguing combination. California Olive Ranch, the maker of my favorite olive oil, has a recipe for roasted yellow squash with pecans and sage that inspired this dish.

Sautéed Yellow Squash with Garlic, Pecans and Sage
Inspired by Roasted Summer Squash with Sage-Pecan Pesto by California Olive Ranch

1/4 cup pecan halves, coarsely chopped
3 garlic cloves, minced
2 tbsp. olive oil
6 summer squash, cut into 1/4-inch slices
Salt, to taste
Pinch of red chili pepper flakes
2 tbsp. fresh chopped sage
Grated pecorino-romano cheese

1. Heat a small frying pan over medium-low heat. Add pecans and cook until fragrant, about 6-8 minutes, stirring occasionally to prevent nuts from burning. Set aside to cool.

2.  Heat olive oil in a medium frying pan over medium heat. Add garlic and sauté 1 minute until fragrant. Add the squash and sauté until lightly browned, turning occasionally, for about 10 minutes. Season with salt and a pinch of red chili pepper flakes. Add the sage, stir to combine, and cook another couple minutes until fragrant. Serve topped with grated pecorino-romano cheese.

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