Saturday, March 12, 2011

Pan-Fried Winter Squash

It's getting to be the time of year when even the most squash-enamored individual might be excused for wondering when the vegetable might pack up for the season and go home already. After baking it, stuffing it, mashing it, sauteing it, and pureeing it, I have to admit I sighed a little last week when I opened our CSA box to find a big piece of Guatamalan blue banana squash (although you have to admit it's a fabulous name, at least). But Suzanne Ashworth, the mastermind behind Del Rio Botanical, suggested pan-frying the squash in the insert she sends every week with our produce, which turned out to be a brilliant idea. Suddenly, we're re-addicted to winter squash and hoping there might be just a few more weeks of it.


Winter squash (butternut or similar texture), cut into rectangular slices about 1/3 inch thick
Pastured butter and/or olive oil
Freshly ground white pepper

Heat a pan that's wide enough to hold the squash slices in a single layer over medium heat. When hot, add a little butter and/or olive oil (about enough to lightly coat the bottom of the pan). Add the squash slices and fry 2-4 minutes until lightly browned, then flip to brown the other side as well.

When both sides are golden, sprinkle with a little salt, add 1-2 tbsp water, and cover the pan to let steam, turning the heat down slightly. Steam 5-10 minutes until very tender, adding a little more water if necessary (the cooking time will depend on the thickness of the squash).

Sprinkle with white pepper, and serve.

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