This is such a simple, mindless vegetable side dish, yet seeing how much the rugrats, the husband and I enjoyed it, I had to share it. The tricks to serving yellow summer squash as a stand alone item are 1) grating rather than slicing which gives it a nice texture and 2) keeping it simple, especially if you are serving to young children.
Most kids, especially toddlers, don’t want a dish that has over a dozen different ingredients in it (and who has the time for that prep work?). They want a few simple things on their plate that they can identify. Plus, how will they learn to appreciate a delicious, first of the season summer squash without trying it solo first? With the golden yellow color and sweet buttery flavor, I’m pretty sure Grace initially thought she was eating mac n’ cheese. Maybe she’s onto something!
Simple summer squash
Serves: 4 for a side
- 1 tablespoon butter or olive oil
- 5 small to medium yellow squash, grated with a cheese grater or using a food processor
- Pinch of sea salt
- About 1/4 cup Parmesan cheese
- Fresh basil and fresh ground pepper to finish
- On medium heat, melt butter in a medium sized saute pan.
- Add grated squash and salt. Stir and cook down until fragrant, soft and reduced in size by about a third for 10-15 minutes.
- Stir in Parmesan then top with basil and pepper. Enjoy!
- This can easily be blended or mashed with the back of a fork for baby.
- It could be folded into cooked risotto for a more filling side dish.
- Add a pinch of sugar and cook a bit longer for a sweeter, caramelized version.
- This pairs great with pork chops or grilled chicken.