Yellow Squash with Sage
Recipe courtesy of Harvard University Dining Services
Serves 4
Ingredients:
- 4 small yellow squash, or 3 medium
- 1 to 2 tablespoons olive oil
- 2 teaspoons fresh sage, chopped fine
- Salt and pepper to taste
Preparation:
- Slice squash into disks about 1/8 inch thick. Warm 1 tablespoon of olive oil in a medium-sized sauté pan over medium heat. Add squash, turning frequently, and cook until just tender. If squash dries out while cooking, drizzle with remaining tablespoon of olive oil; toss to coat.
- Sprinkle with sage, salt and pepper to taste, and toss.