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Summer Squash Saute with Roasted Almonds

You see what I did there?

If not, look here for a second.


This dish so good that we made it again a couple days later - but with squash instead of zucchini. I was actually depressed after we finished the zucchini, because I wanted more! Using squash was such a delicious move - I could eat this stuff all day. It has such a beautiful garlic taste, but has just enough spice with the red pepper flakes. The roasted undertones and texture contrast of the almonds are just icing on the cake.

Also, if you have some sort of device that will perform the julienning (is that even a word?) for you, use it. Or once again you will be trying a recipe of mine, and curse my name because you'll be slicing for a solid 15 minutes. I know I was. Or maybe it was because I was wrestling a toddler again at this point.

Totally worth it, as always.


Summer Squash Saute with Roasted Almonds
makes enough side-dish portions for 4 people. 

2 lbs squash (or about 4 small squash), julienne
1 t kosher salt + more for seasoning later
1/2 C sliced almonds, toasted
2 garlic cloves, minced
1/4 t red pepper flakes
1/4 C Italian cheese blend
freshly ground black pepper

1. Place squash in a colander set in the sink and toss with 1 teaspoon of salt. Let it stand for about 10 minutes, then gently squeeze to remove as much excess moisture as possible.
2. Heat oil in skillet over medium heat. Add garlic and red pepper flakes and cook - stirring often, until fragrant, about 1 minute. Add squash and cook, tossing occasionally, until crisp-tender, about 5 minutes. Fold in cheese and almonds. Season with salt and pepper.

Recipe source: Bon Appetite Magazine 


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