I think the title of the recipe takes longer to say than it took my husband and I to eat this entire dish. I cooked this with every intention of having it as a nice little side dish. Sometimes things don’t go as planned – it ended up being done earlier than the other dishes, and I tasted it. Then I said “oh James, taste this, it’s so good!” And within minutes, all the squash was gone. I can’t blame him though, I had a part in its’ demise.
We are members of a local CSA (crop share) and with each weeks’ produce, they give a recipe on how to use some of the stuff. I try to use their recipes because they are usually quite tasty, and this was no exception. The little baby squash were just perfect. I should note that I did use this recipe for regular squash and it was just as good, you just might need to add a little more balsamic vinegar. This is a great side dish, if it lasts that long!
Pan-Seared Balsamic Tender Baby Squash
Recipe from Inglewood Farms
1 bag (about a pound?) squash
1 bunch green onions, chopped
Pinch of sea salt
1/2 tsp balsamic vinegar (more if desired)
Gently wash and dry the squash, cut in half lengthwise. If using fully grown squash, you can cut it into circles. Heat enough oil to cover the bottom of the pan, then place the squash in it, pressing down gently with the spatula to sear the bottom. When all squash are brown, sprinkle salt and toss to coat. Add the balsamic vinegar and green onions and let it reduce, coating the squash.