My F&W
quick save (...)
Sautéed Baby Squash with Scallions Recipe
© Ken Kochey

Sautéed Baby Squash with Scallions

  • FAST

This fast and easy side combines sautéed baby squash with scallions, shallots and parsley. It's a great way to showcase the vegetable's summer-fresh flavor.

  1. 2 tablespoons unsalted butter
  2. 1 1/4 pounds baby squash, halved
  3. 1 bunch of scallions, finely chopped
  4. 1 large shallot, finely chopped
  5. Salt
  6. Freshly ground pepper
  7. 3 tablespoons chopped flat-leaf parsley
  1. In a large skillet, melt the butter. Add the squash, scallions and shallot and season with salt and pepper. Cover and cook over moderate heat, stirring occasionally, until the squash is tender and lightly browned, 8 minutes. Stir in the parsley and serve right away.
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.