Sautéed Baby Summer Squash
with Squash Blossoms, Mint, Marcona Almonds and Feta
It’s July, and summer is finally starting to hit! We love baby summer squash here at the Club, and with the addition
of the lightly sautéed squash blossoms, you can achieve a more dynamic squash dish. It’s a great upscale Fourth of July party side dish. Visually stunning, it also has great texture contrast and vibrant, unique flavors.
Squash blossoms (which come in many varietals) are underappreciated summertime jewels. If you see them at your local farmers’ market, be sure to scoop some up and use them within a day or two (they don’t last long).
Also, make sure to pluck out the stamen. It is a tricky task but will leave a slightly bitter flavor if not removed.
We also like to stuff them with goat cheese or crab and then tempura-fry them.
2 tablespoons olive oil
1 tablespoon unsalted butter
10 baby pattypan squash, sliced in
10 baby zucchini, sliced in half lengthwise
½ teaspoon red pepper flakes
½ tablespoon kosher salt
1 teaspoon ground black pepper
3 tablespoons Marcona almonds,
roasted and roughly chopped
10 squash blossoms, long stem trimmed to
half an inch, cut in half, stamen removed
2 tablespoons fresh mint, chopped
½ teaspoon lemon juice, freshly squeezed
¼ cup feta cheese, crumbled
In a large sauté pan, over medium heat, add the oil and butter. When the oil and butter are hot, add the zucchini and pattypan squash. Sauté the vegetables for seven to eight minutes, tossing them frequently. The squash should get slightly colored around the edges.
Now add the red pepper flakes, salt and pepper. Toss a few times more. Add the chopped Marcona almonds, squash blossoms and one tablespoon of mint. Toss a few more times, ensuring the blossoms are just slightly wilted. Add the lemon juice, toss and then transfer to a nice serving platter. Garnish with the crumbled feta and remaining mint. Serve immediately.