The Scavenge | Summer Squash Sauté

This one is actually a The Scavenge/In Season combo, as Summer Squash are officially headed out of season here in Arizona, and I’m sure they’re already harder to find (locally grown at least) in many parts of North America.

The scene: Saturday night at home after a day full of errands
The complications: No set meal plan for the night and we were going out of town the next day.

I thought I could lay this one at the feet of Chow Locally and say that I had to use up a hodge-podge of ingredients before they expired / before we got our next box, but as I drafted this post I realized that these were also fresh local produce we’d purchased at the store ourselves. This means that their fate ending up in this edition of The Scavenge is due to our own cooking not matching our shopping list, etc. Nonetheless, we had good vegetables available and needed a good side dish for dinner.

I cannot call this a ratatouille because there were no tomatoes involved, and I actually think I prefer the way this dish stayed light and seasonal because there was no added body/broth.

The main for the night was a bunless turkey burger with bacon (Yes, healthy it up with turkey burgers so you can put some bacon on it!), so I wanted something that counter-acted any potential dryness from meat and also had a mild but tasty flavor profile.

Summer Squash Saute

  • Yellow & Green Summer Squash (precise variety unknown)
  • Haricots Verts
  • Mushrooms
  • Yellow Bell Pepper
  • Garlic
  • Olive Oil
  • Red Chili Flakes

Boil the green beans separately to ensure uniform doneness and get that rich green color going. Sliced and somewhat-cubed the squash, julienned the bell pepper and sliced the mushrooms. Begin sautéing everything but the haricots verts in a large pan with just a dash of olive oil. Once the squash starts to really soften up, add in the green beans and season to taste.  I went with red chili flakes and a bit of California chili powder, both of which played well with the last-of-the-season summer squash. You may end up adding more oil as the squash exchanges fluids and sheds it’s bitterness, be careful with the oil and heat to not unwillingly transform the mushrooms.

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