As I mentioned in the previous post; I love to peruse Bon Appetit's Magazine on the weekends to find new recipes. The June issue of Bon Appetit was a good one. I pulled out several recipes including this one for Summer Squash Sautee. I love when squash is in season. There's so much you can do with it; saute, grill, fry, etc. You can spice it up by adding red pepper flakes, create a sauce for dipping, or add a little melted butter and eat it grilled. Well, I have to say this was awesome. It was spicy, crunchy, and just plain good. It was very simple to make and I highly recommend this as a side dish. Enjoy!
2 lb. summer squash and/or zucchini, cut into matchsticks
1 tsp kosher salt plus more
1/4 cup sliced almonds
2 tbsp olive oil
2 garlic cloves, sliced (I minced mine)
1/4 tsp crushed red pepper flakes (or a half teaspoon more if you like spicy)
1/4 cup finely grated Parmesan
Freshly ground black pepper
Cut your squash into matchsticks, and place in a colander. Toss with a teaspoon of salt. Let stand for 10 minutes, then squeeze well to remove as much excess water as possible (do not rinse). Next, toast almonds in a skillet over medium heat. Toss occasionally until lightly browned. Remove from heat and transfer to a plate. Then, heat oil in the same skillet. Add garlic and red pepper flakes and cook, stirring often, until fragrant but not browned. About a minute or two. Add squash and cook, tossing occasionally, until crisp and tender, about 5 minutes. Fold in Parmesan and season with salt and pepper. Fold in almonds. Serve and enjoy!