Servings: 3 to 4
Hoorah! There’s finally a great way to cook summer squash, that poor unfortunate victim of too many “vegetable medleys,” in which the overgrown squash is thickly sliced, overcooked, and served in a pool of liquid. Young squash—diced small and cooked fast—are yummy. Even better, if you treat yourself to a really cool hand tool—a julienne peeler, which only costs about seven dollars—you can make the quickest, tastiest squash dish ever.
In this recipe, I quickly sauté the “linguine” in brown butter for a super-fast side dish. You could just wrap it up with salt and a squeeze of lemon, but I’ve added almonds, as nutty flavors pair really well with all squashes. (Hazelnuts are good here, too.) You can substitute zucchini for half of the summer squash, if you like.
Watch the video series Homegrown/Homemade: Squash to see Fine Cooking‘s Sarah Breckenridge make this recipe.
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Serve this side dish with grilled scallops or shrimp.
This was super easy and just nicely different. I would definitely make again, switching up the herbs to change out the taste.
crazy delicious...I subscribe to SNOOTH and they included this in an email update about Summer Squash...Didn't give it that much thought but, taking a friend to visit our weekly Farmers Market, I happened upon a pair of lovely summer squash [one yellow; one green] and thought -- oh -- I've got some terrific butter in the fridge right now, so...AND... a local Homemade Pasta Company happened to have some gorgeous fresh-made linguini... picked up a little packet of that.I am ready.[I keep hazelnuts, lemon, parsley -- like butter -- as staples in my kitchen, so...]AMAZING. Fabulous. Ridiculous. SIMPLY DELICIOUS. And I don't even own a Julienne gadget. Had to make do with relatively-more-floppy [and much less beautiful - sorry] "strips" of squash.No. Matter.Sooooooooooo SUBTLE. So delicious. The key: slowly, carefully, richly browning the finely chopped [or, like mine, randomly mashed in a tea towel with a wooden pin] NUTS.I used hazelnuts. Could've used almonds, but all my almonds were already oven-toasted [and I think browning RAW nuts in the butter feels important]... a little sea salt... and -- okay, I cheated -- I did cook up a cupful of that marvelous fresh pasta, but/and I added ONLY a quarter cup of finely shaved fresh Parmesan to that. No extra ANYthing else. And... it's heaven. Pour yourself a little white wine. And... tah dah.MAKE THIS.
This is a wonderful technique. I have a bumper crop of basil, so I used that (and added a touch of garlic to give a sort of "pesto-ish" twist).P.S. @twood-- if you salt the zucchini about 1/2 hour before you start the dish, leave in a colander over a bowl, then wrap it in a clean kitchen towel and GENTLY squeeze it (you don't want to break up the strips), you'll extract a lot of excess water from the squash. Just don't salt it again when you're sauteing it in the brown butter.
OMG. I used mexican mint marigold (tarragon doesn't grow in this heat) and this is soooooo good!~
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