Pan Sauteed Tiny, Baby Squash

Last weekend we couldn’t help but pick-up a carton of these adorable baby squash. They were tiny, about the size of a finger. To cook them, I cut off the stem and then halved them. We heated up a pan over medium heat with olive oil and then cooked them, cut side down, until they started to brown. All we add for spices was pinch or two of salt. My only regret is not taking better photos. I was too lazy to drag out my flash setup.





Leave a Reply

Your email address will not be published. Required fields are marked *