Recipe: Pan-Steamed Yellow Squash

PAN-STEAMED YELLOW SQUASH

2 pounds yellow summer squash or zucchini (about 3 to 4 medium)
4 scallions (or 1/2 cup fresh herb leaves of your choice)
1/2 cup chicken broth or dry white wine
1 tbsp butter (optional)
Salt and freshly ground black pepper

Rinse the squash and trim the ends. Cut the squash lengthwise into quarters and cut away most of the seeds. Cur the remaining flesh into 1/2-inch chunks. Trim and thinly slice the scallions or mince the herb. Set aside.

Pour the broth into a large skillet and bring it to a boil over high heat. Add the squash, reduce the heat to medium, and simmer covered until just cooked through, about 3 minutes.

Uncover the skillet, add the scallions or herb, and evaporate the liquid over high heat until the squash begins to stick to the pan, about 1 minute.

Remove the pan from the heat and swirl in the butter if using. Season to taste with salt and pepper. Remove the squash with a slotted spoon and serve immediately.

Makes 4 to 6 servings
Adapted from source: Monday to Friday Cookbook by Michele Urvater