The weather has been unseasonably warm this past week. Warm enough where I have to remind myself it's January.
This period of sunshine and warmth makes me crave summer vegetables. I think this is a natural reaction to the winter. Being deprived of the best of the summer bounty naturally makes you crave the bright rich flavors. Sunday night we had a giant salad for dinner. Loaded with mustard greens, tomatoes, and avocados. I've also been picking up squash from the supermarket. The great thing about squash is that as a "food group" it's always seasonal. There are both summer squashes and winter squashes. And I love them both.
To celebrate the sunshine I did a switch from my typical winter squash (we've been doing a lot of pumpkin lately) to some yellow crooked-necks. And then I topped them with some fresh herbs. None of this is especially seasonal for January, but when it's warm outside, sometimes you do crazy things.
Sauteed Squash and Herbs
1 Tbsp butter
1/2 lb squash (I used 2 crooked neck squash), sliced
1 Tbsp parsley, chopped
1 Tbsp basil, chopped
salt and pepper
- Melt the butter in a skillet. Add the squash and cook 10 minutes, stirring and tossing so they are coated in butter.
- Sprinkle with the chopped herbs, salt and pepper to taste.