Sautéed Crookneck Squash with Garlic, Pecans and Sage
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adapted from cookindineout.com
serves 8-10 Ingredients
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Preparation
1. Heat a small frying pan over medium-low heat. Add pecans and cook until fragrant, about 6-8 minutes, stirring occasionally to prevent nuts from burning. Set aside to cool.
2. Heat olive oil in a medium frying pan over medium heat. Add garlic and sauté 1 minute until fragrant. Add the squash and sauté until lightly browned, turning occasionally, for about 10 minutes. Season with salt and a pinch of red chili pepper flakes. Add the sage and pecans, stir to combine, and cook another couple minutes until fragrant. Serve topped with grated Pecorino-Romano cheese. .
1. Heat a small frying pan over medium-low heat. Add pecans and cook until fragrant, about 6-8 minutes, stirring occasionally to prevent nuts from burning. Set aside to cool.
2. Heat olive oil in a medium frying pan over medium heat. Add garlic and sauté 1 minute until fragrant. Add the squash and sauté until lightly browned, turning occasionally, for about 10 minutes. Season with salt and a pinch of red chili pepper flakes. Add the sage and pecans, stir to combine, and cook another couple minutes until fragrant. Serve topped with grated Pecorino-Romano cheese. .