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Braised Baby Squash in a Butter & White Wine Sauce
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Here’s a quick squash recipe that’s sure to perk up your dinner plate. Tender, fresh squash simmered in a butter and wine sauce. Prefect for those people who are bored with potatoes and rice side dishes all of the time.
12 ounces of baby squash, (zucchini or yellow summer squash)
4 tablespoons of butter
4 tablespoons of good white wine
Salt to taste
Ground black pepper to taste
2 tablespoons of fresh parsley, chopped
STEP 1) Cut the squash in half lengthwise. In medium skillet over medium-low heat; simmer the squash, butter and wine covered, for 4 to 8 minutes or until just tender.
STEP 2) Remove the squash. Boil remaining liquid 1 minute or until reduced by about half; pour the liquid over the squash. Sprinkle with salt, pepper and chopped parsley.
STEP3) Enjoy!
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