Sherried Baby Squash
Elevate your side dish game with Sherried Baby Squash, a recipe that showcases the natural sweetness of tender baby squash varieties like zucchini, pattypan, and yellow squash. This delightful dish is flavored with a luxurious splash of dry sherry, which adds a subtle depth, while a combination of olive oil and butter ensures beautifully caramelized edges. Aromatic minced shallots and garlic infuse every bite with savory warmth, and a finishing touch of fresh parsley provides a pop of color and freshness. Ready in just 25 minutes, this easy yet elegant recipe is perfect for weeknight meals or special occasions. Serve it alongside grilled meats, roasted chicken, or as a stand-alone vegetarian centerpiece.
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Ingredients
- 500 grams baby squash (assorted types, e.g., zucchini, pattypan, or yellow squash)
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium shallot (finely minced)
- 2 cloves garlic (minced)
- 2 tablespoons dry sherry
- 2 tablespoons fresh parsley (chopped)
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper (freshly ground)
Directions
Step 1
Rinse the baby squash thoroughly under cold water and pat them dry with a clean kitchen towel. Slice them in half lengthwise if they are slightly larger; leave very small ones whole.
Step 2
In a large skillet or sauté pan, heat the olive oil and butter over medium heat until the butter is melted and begins to foam slightly.
Step 3
Add the minced shallot to the pan and sauté for 2-3 minutes, stirring frequently, until softened and translucent.
Step 4
Stir in the minced garlic and cook for another 30 seconds, being careful not to let it burn.
Step 5
Increase the heat to medium-high and add the prepared baby squash. Spread them out in a single layer and let them cook undisturbed for 2-3 minutes to achieve a slight sear.
Step 6
Toss the squash gently and continue cooking for another 4-5 minutes, stirring occasionally, until they become tender and develop golden-brown spots.
Step 7
Lower the heat to medium and pour in the sherry. Stir well to deglaze the pan, scraping up any browned bits from the bottom.
Step 8
Season the squash with salt and freshly ground black pepper. Let the sherry reduce slightly for 1-2 minutes until it forms a light glaze coating the squash.
Step 9
Sprinkle the chopped fresh parsley over the squash and toss to combine.
Step 10
Transfer the sherried baby squash to a serving dish and serve immediately. Enjoy this elegant yet simple side dish!
Nutrition Facts
| Serving size | (633.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 532.9 |
| Total Fat 41.1g | 0% |
| Saturated Fat 11.6g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 31mg | 0% |
| Sodium 1200.2mg | 0% |
| Total Carbohydrate 28.5g | 0% |
| Dietary Fiber 6.9g | 0% |
| Total Sugars 14.1g | |
| Protein 7.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 141.0mg | 0% |
| Iron 3.4mg | 0% |
| Potassium 1310.4mg | 0% |
Source of Calories