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!