Summer Squash
Squashed Squash
Posted by Carole Koch
Cut 2 yellow or patty pan squash into chunks. Place in a small saucepan with a smashed garlic clove and a teaspoon of olive oil. Add water to about ¼-inch deep. Bring to a boil and the reduce heat and simmer for 5 to 7 minutes. Remove from heat and drain the water. Remove garlic and add butter to taste. Smash with a fork until chunky. Season with salt and pepper.
Serves 2.
Adapted from “Eat Great, Lose Weight” by Suzanne Somers, 1996, Crown Publishers, Inc., New York.
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