Pan-Seared Balsamic Baby Squash
makes about 12 pieces
Picked before maturity, these little squashes have a crunch and sweetness that is unparalleled in their adult counterparts. I like them best cooked quickly and simply -- I’d hate to overshadow the delicate taste and texture we look forward to all year long.
Read more about this recipe at VeganYumYum.
6 summer squash (4-5 inches long and 1 inch in diameter)
Olive oil
1 pinch salt
1/2 teaspoon balsamic vinegar
prep: 5 minutes
total: 15 minutes
sauté pan
1. Gently wash and dry squash; cut in half lengthwise.
2. Heat just enough oil to cover the bottom of the sauté pan over high heat. When very hot, add squash cut-side down. Press to help sear. Sprinkle with salt. After several minutes (do not move squash), the squash should be golden brown on the cut side.
3. When all squash are browned toss to coat in remaining oil and add more salt to taste. Splash with vinegar; it will bubble up and reduce, lightly coating the squash.
