1 pound squash
2 teaspoons capers
1-3 tablespoons butter, room temperature
grated zest of 1 lemon
1 teaspoon lemon juice
1 shallot, finely diced
1 teaspoon finely chopped parsley
1 teaspoon finely chopped basil or marjoram
freshly ground black pepper
- Slice the squash into even-size pieces of any desired shape.
- Rinse the capers, squeeze out any excess liquid, and roughly chop them. Work them into the butter with the lemon zest, lemon juice, shallot, parsley, basil, salt, and pepper.
- Steam or sauté the squash until tender, about 5 minutes. Place in a bowl and toss with the butter and serve warm.
Makes 4 servings