Baby Summer Squash with Squash Blossoms July 10, 2008

Zucchini blossom

Our CSA (Community Supported Agriculture) share included baby summer squash and squash blossoms last week.

Ingredients:

• 1½ tablespoons butter
• ½ pound baby summer squash (yellow crookneck, zucchini or pattypan), chopped
• Celtic sea salt or Fleur de sel (fine French sea salt)
• 9-10 zucchini squash blossoms

Preparation:

1. Melt 1 tablespoon butter in heavy large nonstick skillet over medium heat.
2. Add squash; sauté until crisp-tender, about 2 minutes.
3. Season with celtic sea salt or fleur de sel.
4. Transfer to plate.
5. Melt remaining butter in skillet. Add squash blossoms and cook until barely wilted and still bright orange, about 2 seconds per side.
6. Arrange on top of squash and serve.

Makes 2-3 servings

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