Squash and Basil-Mustard Butter
Squash
- Six to eight yellow squash depending on the size— roughly four cups—cut into a large dice.
- 2-4 TBS olive oil ( you decide)
- 2 lg. garlic cloves sliced
- Grated rind of one lemon
- Salt and pepper to taste
- A little basil chiffonade
- Swirl the olive oil in a large skillet (I use a 12 inch All-Clad) and when it is fragrant, add the squash.
- Cook on medium-high, tossing the squash with a spatula from time to time, until the squash is golden and tender.
- Add the garlic and cook until fragrant (that word again! Gotta use your nose if you want to cook.) Do not burn the garlic !
- Turn off the heat. Add the grated lemon rind and stir to mix. Taste for salt and pepper. Pour into a pretty bowl and top with the basil.
Actually, I have to be honest. I didn’t add the basil in my dish, because I’d made a basil mustard butter to put on top of the grilled salmon. I knew the basil from that would mingle with the squash, and it did. Yum.
The recipe for the flavored butter comes from the first Silver Palate Cookbook. It’s vintage 1980. Still good, though!
(from Deborah Madison’s Vegetarian Cooking for Everyone . . . )
Basil-Mustard Butter for grilled salmon
- 1 stick softened unsalted butter
- 1/4 cup Dijon style mustard
- 1/4 cup roughly chopped fresh basil (mine was right out of the garden!)
- Blend mustard and butter.
- Add basil and blend again.
- Chill slightly. Spoon onto grilled salmon.
- Serve with the squash! Some wild rice is nice.