Sautéed Summer Squash
Summertime brings abundant crops of summer squash, and finding delectable ways to use the harvest can challenge home cooks. This dish calls for a mixture of crookneck and zucchini squash accented by cubed feta, garlicky croutons, corn kernels and fresh herbs.
- 2 Tbs. olive oil
- 5 oz. garlic-seasoned croutons
- 2 zucchini, stemmed
- 2 yellow crookneck squash, stemmed
- 1 Tbs. minced garlic
- Salt and freshly ground black pepper to taste
- 2 ½ cups corn kernels
- ½ cup white wine
- 2 bunches scallions
- 1 Tbs. fresh thyme
- 8 oz. feta cheese, cubed
- Heat 1 tablespoon oil in large skillet over medium heat. When hot, add croutons, and sauté 45 seconds to 1 minute, or just until crisped and hot. Remove from skillet, and set aside.
- Cut zucchini and squash into quarters lengthwise, and cut into ½-inch-wide pieces. Heat remaining oil in skillet over medium heat. When hot, add zucchini and squash, and sauté about 5 minutes, or until vegetables begin to brown. Add garlic, salt, pepper and corn kernels, and stir about 1 minute.
- Increase heat to medium-high, and add wine and scallions. Sauté about 5 minutes more, or until wine nearly evaporates. Return croutons to skillet, and sprinkle with thyme. Stir, and cook about 1 minute more. Remove from heat.
- To serve, place vegetables and croutons in large serving bowl, top with cheese and toss until well mixed.
The flavor controllers in this squash dish are the garlic, corn, scallions, thyme and feta cheese. Corn’s affinity for Chardonnay is gaining legendary status. But the feta calls out for a wine with a bit of acidity. Combine these two objectives by choosing Chardonnay-based wine from Chablis such as Jean Dauviss at Chablis Vaillon Premier Cru.