Summer Squash Sauté

“Sautéed” in its own juices along with garlic, shallots, and spices, summer squash picks up a lot of flavor. A small amount of butter added at the end enhances the buttery texture of the squash. If you’ve got a farmers’ market near you, look for yellow squash that are bright and deeply colored; they are more flavorful and sweeter than their paler cousins.

3 cloves garlic, minced
3 shallots, minced
1/2 cup water
2 pounds yellow summer squash, shredded
1/2 teaspoon salt
1/2 teaspoon marjoram or oregano
1/4 teaspoon pepper
1/8 teaspoon nutmeg
1-1/4 teaspoons butter

1 In a large nonstick skillet, heat the garlic, shallots, and water over low heat. Cook until the shallots are tender, about 3 minutes.
2 Add the summer squash, salt, marjoram, pepper, and nutmeg, and cook, stirring frequently, until the squash is tender, about 5 minutes.
3 Add the butter and cook just until melted, about 1 minute. Makes 4 servings

Makes 4 servings.
Per serving: 67 calories, 1.7g total fat (0.9g saturated), 3mg cholesterol, 4g dietary fiber, 13g carbohydrate, 3g protein, 297mg sodium.