You’ll never look at yellow squash the same way again after making this recipe. Squash gets a new look with a colorful sauce made with jarred roasted red peppers. This is a recipe that is so easy to make, but it looks like it took some time. It is easy enough for a weeknight side dish, but special enough to serve to guests.
Ingredients
1 jar roasted red peppers, drained
2 shallots, chopped fine
4 cloves garlic, minced
Salt and pepper to taste
1/4 tsp. red pepper flakes
1/2 cup heavy cream
2 Tbsp. butter
1 onion, sliced
2 large yellow squash, sliced
2 Tbsp. fresh basil, chopped
Zest and juice of 1 lemon
Instructions
Make the red pepper sauce first. Place the drained red peppers, shallots, garlic, lemon zest salt and pepper in the bowl of a food processor. Process until smooth.
Pour the mixture into a saucepan and heat until it just starts to bubble. Add the red pepper flakes and stir. Gradually add the heavy cream, whisking as it goes in.
In a skillet, melt some butter.
Add the onions and saute until translucent.
Add the sliced yellow squash to the skillet and saute until fork tender. Add some salt and pepper to taste.
Pour the sauce over the squash and gently stir until the squash is coated.
Before serving, top the squash with fresh sliced basil and a squeeze of lemon juice for some added freshness and color.
If you are looking for something a little different as a side dish, this is it! The red pepper sauce adds something special.
Summer Squash with Red Pepper Sauce
Equipment
- Food processor
- 1 medium saucepan
- 1 whisk
- 1 skillet
- 1 knife
Ingredients
- 1 jar roasted red peppers, drained
- 2 shallots, chopped fine
- 4 cloves garlic, minced
- Salt and pepper to taste
- 1/4 tsp. red pepper flakes
- 1 lemon, zest and juice
- 1/2 cup heavy cream
- 2 Tbsp. butter
- 1 onion, sliced
- 2 large yellow squash, sliced
- 2 Tbsp. fresh basil, chopped
Instructions
- Place the drained red peppers, shallots, garlic, lemon zest, salt and pepper in the bowl of a food processor. Process until smooth.
- Pour the mixture into a saucepan and heat until it starts to bubble.
- Add the red pepper flakes and stir.
- Gradually add the heavy cream, whisking as it goes in.
- Melt some butter in a skillet.
- Add the onions and saute until translucent.
- Add the sliced yellow squash to the skillet and saute until fork tender.
- Add some salt and pepper to taste.
- Pour the sauce over the squash and gently stir until the squash is coated.
- Before serving, top the with fresh sliced basil and a squeeze of lemon juice for added freshness and color.
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