How to Cook Summer Squash

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The Chopping Block's Owner/Chef Shelley Young demonstrates how to saute and roast summer squash.

Summer squash (pattypan, yellow squash, zucchini or crookneck)
Grapeseed or olive oil
Salt & pepper

To sauté:

Cut squash into equal bite-sized pieces. Heat sauté pan over medium high heat. Add oil and squash and saute until slightly browned but still crispy. Season with salt and pepper and remove from heat. Summer squash actually does not need to be cooked all of the way through.

To roast:

Heat oven to 450 degrees. Half zucchini lengthwise. Toss with oil, salt and pepper in bowl. Place flesh side down on parchment-lined sheet tray. Roast for 12-15 until skin side is starting to blister and flesh side is slightly browned.