Baby Squash Sauté Szwarc Recipes

BABY SQUASH IN BROWN BUTTER

Baby Squash in Brown Butter image

Provided by Food Network

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 3

Ingredients

2 pounds assorted colorful baby squash (patty pans, zucchinis, summer squash)
1 stick butter
Salt and pepper

Steps:

Preheat oven to 350 degrees F.
In a pot, blanch the squash until slightly tender, approximately 2 to 3 minutes.
In an ovenproof saute pan, melt the butter and heat until it becomes a caramel color (be careful not to burn it). Toss the squash with the browned butter and season.
Place pan in oven and let the squash finish cooking, approximately 15 minutes.
**Chef notes: If you don't want to keep the dish in the oven, then keep cook the squash in the water, during the blanching process, and serve immediately after sauteing.
The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.

BABY SQUASH SAUTé SZWARC

Baby Squash Sauté Szwarc image

If you don't have any baby squash, just slice up some regular-sized ones. This recipe can be prepared in 45 minutes or less.

Yield Serves 2

Number Of Ingredients 9

Ingredients

1/2 pound baby zucchini or yellow summer squash
2 scallions
1/2 tablespoon unsalted butter
1/2 tablespoon vegetable oil
1 teaspoon finely grated fresh lemon zest
1/2 teaspoon freshly ground black pepper
3 tablespoons dry vermouth
1 tablespoon chopped fresh parsley leaves
1 teaspoon chopped fresh chervil or tarragon leaves

Steps:

Trim zucchini or squash and halve lengthwise. Finely chop scallions. In a 10-inch heavy skillet heat butter and oil over moderately high heat until foam subsides and sauté zucchini or squash and scallions with zest, pepper, and salt to taste, stirring, 2 minutes. Add vermouth and simmer, covered, until zucchini or squash is crisp-tender, about 2 minutes. Stir in herbs.

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