Pan-Seared Summer Squash

Pan Seared Summer (Yellow) Squash

  • 3 Tb Olive or Avocado Oil
  • 3-4 Medium Yellow Squash, Sliced
  • ¼ Cup Fresh Rosemary Leaves
  • Pinch of Salt and Pepper to Taste

Slice your squash to roughly ½ inch thickness and place in a medium bowl. Heat oil in an 11 to 12 inch skillet (preferably cast iron) over medium high heat until hot.

Arrange the squash in a skillet in a single layer. (If you have extra squash, freeze for later!)

Season with salt and a bit of pepper. Sprinkle rosemary leaves over the squash and sear the squash undisturbed until a deep golden brown, approximately 3 to 5 minutes.

Turn the squash onto the other side. Sprinkle with another ½ tsp salt. Sear the second side until crisp, about 2 minutes. Enjoy!

Did you know that Firefly Hollow is a drop off site on Thursdays for the Spoutwood Farms CSA? Learn more here

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