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Season of the Squash

Chef's Corner

It’s hard to say goodbye to the fresh and sweet flavors of summer, but autumn welcomes an abundance of healthy and tasty foods as well. Squash comes in all shapes and flavors, and depending on the type, it can be a great source of vitamin A, vitamin C, potassium and fiber.

This versatile vegetable may also help improve eyesight, boost skin health, protect heart health, prevent cancer, reduce insomnia symptoms, build strong bones, boost the immune system, manage diabetes symptoms, prevent inflammatory conditions, treat arthritis, eliminate ulcers and infections, protect against birth defects, increase prostate health, boost respiratory health and reduce blood pressure. 


Simple Squash Recipe

Bellevue Club Executive Chef Chris Peterson shares his go-to squash recipe 

  • 3 tablespoons olive oil
  • ½-pound zucchini, cut in one-inch chunks
  • ½-pound yellow squash, cut in one-inch chunks
  • 1 pint baby Sun Gold or grape tomatoes, halved
  • 1 cup torn basil leaves
  • 1 cup torn mint leaves
  • Salt and pepper to taste 
  • 1/4 cup toasted, slightly crushed Marcona almonds
  • 2 tablespoons feta cheese

Method:
In a wok or large sauté pan over high heat, add the olive oil. Add the squash, sauté for four minutes. Then add the tomatoes and cook for four more minutes. Lastly, add the basil, mint, salt and pepper, and sauté 30 more seconds. Sprinkle the crushed almonds and feta. Serve. 

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