Pan-Roasted Summer Squash Recipe
By Chef Ollie Honderd
Discover the ultimate summer squash recipe that celebrates the season’s bounty. Our pan-roasted summer squash with spreadable cheese, almonds, and honey is a delightful blend of flavors, offering a perfect balance of creamy, crunchy, and sweet elements. Elevate your summer dining with this easy-to-make dish and savor the essence of summer in every bite. Enjoy the Pan-Roasted Summer Squash Recipe below or – if you’re more of a visual learner – check out our easy to follow recipe video!
Instructions
Step 1
Generously salt summer squash.
Step 2
Heat large sauté pan over medium high and add oil. When oil shimmers and almost smokes carefully add the squash, forming one layer.
Step 3
Sear squash on first side for 4 minutes or until deeply golden brown, then flip squash pieces and sear on second side for 4 more minutes.
Step 4
Once squash is beautifully golden brown on multiple sides, create a space in the pan and add your garlic and almonds (with a splash more olive oil if the pan is dry).
Step 5
Sauté garlic and almonds in their space until garlic gets golden brown around the edges, then mix the whole pan together. Add half the basil, a squeeze of lemon juice and remove from heat.
Step 6
To plate, spread 2/3 of the cheese on your serving plate in large smear, spoon the squash mixture on top, then top with the remaining cheese; finish with a generous drizzle of honey, torn basil and black pepper.
Pro Tips
- Prevent splatter by dabbing water off the squash with a paper towel.
- You can substitute parmesan, feta, chèvre or even greek yogurt spiked with garlic, lemon and salt for the Lil’ Moo Cheese. For hard cheeses, incorporate when you add basil to the pan.
- Try this same combination—caramelized veg, salty cheese, nuts—with other vegetables with earthy sweetness like sweet potatoes, beets, turnips, radishes or brassicas.
