- 2 tablespoons unsalted butter
- 2 medium yellow squash, sliced crosswise 1/4-inch thick
- 1 tablespoon chopped fresh parsley
- 1 ounce sliced almonds
- Kosher salt
- Black pepper
How to make this recipe
Preheat oven to 350º. Place the sliced almonds in a single layer on a baking sheet and bake until slightly browned, about 10 minutes.
In a large skillet, melt the butter over moderately high heat. When the butter just begins to brown, add the squash and toss. Cook until the squash is tender and the butter is fully browned, about 5 minutes. Remove from the heat and toss with the almonds, parsley, salt and pepper. Serve immediately.