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Squash a'la Abigail

If I'm being perfectly honest, this should really be Squash a'la Pépin because Jacques Pépin made it as an accompaniment to a chicken dish on his Facebook page. But Abby did help me prepare it for dinner one night, and we made a few changes to the recipe so it's only fair to give her credit!

ingredients:

  • 1 small yellow squash (julienne)
  • 1 small zucchini squash (julienne)
  • 5 leaves sweet basil (fine chiffonade)
  • 1 tbsp sweet onion (very thinly sliced)
  • 2 tbsp olive oil

For crumb topping

  • ½ cup panko bread crumbs
  • 1 tsp dried parsley (crushed)
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 2 tbsp parmasan cheese (grated)

To prepare the squash, cut thin slices, stopping before reaching the soft core of the squash. Stack the sliches and cut into julienne strips. The smaller the squash, the smaller the core you should have to throw away. The neck of the squash can be handled separately since it usually doesn't yield any waste.

  1. Add the olive oil to a oven-safe saute pan over medium-high heat.
  2. Add the squash, basil, and onion. Toss or stir often until the squash begins to brown.
  3. Move the pan to a warm oven to hold until ready for service.

To prepare the crumb topping:

  1. Add the olive oil and butter to a small saute pan over medium heat.
  2. When the butter has melted, add the bread crumbs and toss/stir. Add the parsley and continue to toss/stir until the crumbs have browned.
  3. Remove the pan from the heat and allow the crumbs to cool until just warm. Add the parmesan and stir to mix.

For service, cover the cooked squash with the crumbs and return the pan to the warm over for 5 minutes before serving.


Written by Jeff Frey on Sunday July 19, 2020
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