Tag Archive for Squash

Sauteed Baby Squash

I did it! I finally “pulled a Melissa”! If you have been following our blog for a while, you know that I try to limit the trips to the store that I make in any given week and have a “weekly menu” set for my family. I deviate from it, but not often. Melissa, on the other hand, will go to the store almost on a daily basis and buy ingredients for dinner “that just look good.” Then she goes home and whips up something delicious. 

I have found and embraced The Dekalb Farmer’s Market. That place is like the Mothership to me. If you live anywhere near Atlanta, you really should check it out. It’s truly amazing. Anyway, when I went a few weeks ago to mostly buy herbs, spices and wine, I decided to check out the produce section. I came across these amazing looking baby squash. I just HAD to buy them. I was already buying fresh basil (because Melissa hasn’t helped me plant my herb garden yet..ahem) so I thought I would make sautéed baby squash for dinner that night. There really is something to be said about eating FRESH ingredients. 

Level of Difficulty: Easy
Time Required: Prep Time – 5 min; Cook Time – 5-10 min.


Baby Squash (enough for your family)

3-4 cloves of fresh garlic, minced

1 T. fresh basil, chopped

1. T. Extra Virgin Olive oil

Salt and Pepper to taste

Preparing Sauteed Baby Squash:

In a medium saucepan bring water to a boil, add the baby squash for a couple of minutes, take out and plunge in an ice cold bath (a process called shocking). Drain. Heat oil in a medium sauté pan over medium heat. Add garlic and basil and cook for 30 seconds. Add the squash and cook for about 5 minutes, stirring frequently to coat with garlic and basil. Add salt and pepper to taste!

Sauteed Baby Squash

Important Tips:

Don’t overcook the vegetables. Cook them just enough so they are hot but still crunchy!

Way to go Denise! Those little baby squash are so adorable. And, I’ll get over there and plant that herb garden for you!! Really! ~Melissa

Summer Squash and Zucchini

It’s Summer! Summer goes hand in hand with many great fruits and vegetables but two of the most prolific summer veggies are squash and zucchini. These are great but often times are cooked in water or until mushy and then the flavor is just gone.

The best way to really bring out the truly delicious flavors of summer squash and zucchini is to roast / grill / lightly sauté them. Regardless of the cooking method, the preparation is the same.

Level of difficulty – Easy; Servings 4-6; Cook time 10-15 minutes


3 summer squash, sliced into 1/4″ thick rounds
2 zucchini, sliced into 1/4″ thick rounds
1 onion, sliced
olive oil
salt and pepper
other spices if you want (oregano, chili powder, celery seed, coriander)

Preparing Summer Squash and Zucchini:

Wash the squash and zucchini. Slice off the ends and discard. Slice the onion, squash and zucchini.


Place all ingredients in a medium-high sauté pan and sauté for about 10 minutes. Don’t turn too often so you get some brown spots on the squash. Color is flavor!!
saute summer squash and zuchhini


Toss the vegetables in the olive oil and spices. Add to baking tray and place in 450 degree oven turning once. They will take about 10 minutes.


Same as roasting but just place on a high heat grill, turn once and they will probably take closer to 7 minutes. Cut the vegetables a little thicker so they hold up on the grill well. Some people like to use a grill pan on their grill so they don’t lose them through the regular grates.