From Vegetarian Cooking for Everyone by Deborah Madison Vegan
Serves 4-6
2 lbs. small yellow squash 2 Tbs. olive oil, butter, or a mixture 8 scallions, including some of the greens, thinly sliced salt & freshly milled pepper
Halve the squash lengthwise and leave whole if very small or if larger slice into ˝” thick rounds or diagonals. Heat the oil in a wide skillet, add the squash and sauté over high heat until lightly colored around the edges, about 4 minutes. Add the scallions and 2 Tbs. water, then lower the heat, cover, and cook until the squash is fully tender, 6-7 minutes. Season with salt & pepper to taste. - Updated: November 30, 2007
