Sautéed Summer Squash with Sage

Recipe courtesy of Delilah’s Farm

INGREDIENTS
2–3 cups summer squash, sliced into bite-sized pieces on the diagonal, 1/4- to 1/2-inch thick
1–2 tablespoons olive oil or butter (or combo)
1 teaspoon fresh sage, very finely chopped
1/2–1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons grated Parmesan cheese (optional)

PREPARATION

• Heat oil and/or butter in a large sauté pan over medium heat.
• Add sage and sauté for one minute, stirring frequently.
• Add squash, salt, and pepper, increase heat to medium-high, and cook until squash is beginning to caramelize, about 5 minutes, stirring only occasionally.
• Place in serving bowl and toss with cheese if using.

Serves 2. Prep time, 10 minutes; cook time, 7–8 minutes.