3 yellow squash
2 tbsp. olive oil
1 clove crushed garlic
½ c. chicken broth
Zest of 1 orange (blood orange)
Salt and pepper to taste
Cut the squash and zucchini into ½” medallions. Sauté them in olive oil. Add garlic and sauté until lightly browned. De-glaze the pan with chicken broth and add orange zest. Cook all until squash are fork tender. Salt and Pepper to taste. Excellent as a side for Pan-seared Walleye In A Blood Orange And Passion Fruit Butter Reduction.
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