Summer Squash with Red Pepper Sauce
Roasted red peppers from a jar jazz up slices of tender yellow squash in this recipe. The sauce takes a few minutes to make in the food processor before pouring it over the buttery squash.
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.