Sauteed in its own juices along with the garlic and shallots and spices, summer squash picks up a lot of flavor. A small amount of butter is added at the end to enhance the buttery texture of the squash.
3 cloves garlic, minced
3 shallots, minced
1/2 cup water
2 pounds summer squash, shredded
1/2 teaspoon sea salt
1 tablespoon fresh chopped basil (or more, to taste!)
1/4 teaspoon fresh cracked black pepper
1/8 teaspoon freshly grated nutmeg
1 1/4 teaspoons butter
1. In a large 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, basil, 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