This past week I got 3 yellow squash in the Bountiful Basket delivery. I had originally planned on making stuffed squash with it. I’ve made the same thing with zucchini before, and it was delicious. I however, changed my mind and really didn’t want to have to start dinner an hour before I wanted to eat.
Instead I whipped up sautéed squash in tomato sauce. I didn’t follow any recipe because well how hard is sautéing some veggies and adding tomato sauce to it. I did however photograph the steps.
First I rinsed the squash and set to cutting them up into rounds of roughly the same thickness, otherwise your cooking time will vary greatly for the thicker and thinner pieces.
I then placed all of the squash in a pan with just a little olive oil, and let them sauté. Making sure to give them a quick stir to avoid sticking and or burning.
While the squash was sautéing I added some herbs. I used an Italian Herb Blend, but you can season it with whatever your heart desires. After the squash had reached my desired doneness, is that even a word? I added tomato sauce to the pan. I unfortunately didn’t have any homemade sauce on hand, so I used a jar of Newman’s Own that I had in the cupboard. I allowed the sauce and squash to simmer, allowing the sauce to get hot.
Once everything was good and hot I scooped up some onto a plate and topped with parmesan cheese.
I could have served it with pasta, but I choose not to have pasta tonight, and instead paired it with a gluten-free dinner roll, I mean I was going to need something to soak up the extra sauce with. Along with the dinner roll I made a tomato and mozzarella salad, which went perfectly with dinner.
I finished off my meal with a cup of Apple Cider, because it’s fall, I love the stuff, and I need to finish the jar in the fridge.
Hope this Monday has found you in good spirits.