Sauteed Summer Squash w/ Roasted Garlic
Roast garlic by slicing off a small portion of the top of the bulb. Place bulb onto a sheet of foil large enough to be wrapped around the bulb, drizzle with olive oil, gather up the foil, leaving a small opening at the top for steam to escape. Roast in the oven (or toaster oven) for about 30 minutes or until soft when pierced with a sharp thin knife or skewer. You can roast the garlic ahead of time, squeeze roasted garlic into a small container and refrigerate.
2 medium sized summer squash (Zucchini, Zephyr or Yellow)
2 tblsp butter
Freshly ground pepper
1/2 tsp Celery seed
Slice squash into evenly sized pieces. Heat a large saute pan over medium high heat, add butter and squash all at once, then add 2 cloves of roasted garlic and celery seed. Saute until squash begins to soften and becomes a lightly golden brown, about 7-10 minutes.Salt and pepper to taste.
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- Lisa Marie
- Cincinnati, OH, United States
- A dedicated foodie, with a passion for the best food. Favorite food crushes include; Cheese, Wine, Breads, Seafood, anything made with eggs, ...there's actually no point in a list, there isn't much out there I don't have a crush on. Transplanted from the Northeast at age 18, a whole new frontier of food was opened up to me. I have fished for Salmon, hunted for mushrooms, cracked open fresh oysters from the sea and devoured them on the spot. Figs, pears, peaches, so many indigenous jewels! I dedicate this BLOG to the endless variety this region provides. My hope is to live here for a very long time & continue to discover and experience it's unique bounty! Alas, my life has now taken me to Cincinnati, OH where the food culture is like none I have ever experienced.