- 2 pounds summer squash
- 2-3 tablespoons butter
- 3-4 large garlic cloves
- 4-5 sage leaves
- sea salt, to taste
- lemon, to taste
- dill, to taste
Directions:
Slice the summer squash into half lengthwise, then slice horizontally into small pieces (~1/4 inch) and set aside. Finely mince garlic and set aside. Finely mince sage leaves and set aside.
Melt butter into a large pan on medium heat. Add summer squash and garlic and begin cooking, turning periodically. After about 5 minutes, sprinkle in the sage. Cook until golden brown, approximately 10 minutes.
Once done, add a bit of salt (perhaps 1/4 to 1/2 teaspoon) and squeeze lemon juice over the top (perhaps the juice of 1/2 to a whole lemon). Toss. Then sprinkle dill across the squash—a light even coating on the top—and toss once more before serving.
Myrtle's Note: To start, I am a bit vague on the final ingredients, because I made this recipe with a single summer squash, essentially quartering the ingredients. I will make more next time, even if I don't have guests. I decided to mince the sage, because I wanted more flavor than I thought would come through by just putting the leaves whole in the pan. By cooking slowly, the minced garlic browned and became a bit nutty, but did not burn. I was concerned about the fresh sage, so I waited a while before adding it. As I squeezed the lemon, some of the pulp fell in, which I thought was serendipitous. The combination of flavors was rather tasty. Certainly, this will be a new staple in my larder.
Yield: 4 servings
Source: http://food52.com/recipes/18035-sage-butter-summer-squash-with-dill-garnish
