09 Jul Sauteed Summer Squash over Ricotta
Fresh-picked summer squash takes center stage in this bright, flavorful appetizer. Served warm over creamy ricotta with toasted bread on the side, it is a simple dish for family meals, casual entertaining, or any summer gathering.
Sauteed Summer Squash over Ricotta
Ingredients:
6 Tbsp olive or avocado oil (divided)
3 garlic scapes, finely chopped or 2 garlic cloves, minced
4 scallions, finely chopped
3 cups summer squash, cubed into ½ inch pieces
¾ tsp sea salt
½ tsp red pepper flakes
1 lemon, juiced (divided)
1 baguette or similar loaf of bread
16 oz ricotta
- Heat 3 Tbsp oil in large pan over medium heat.
- Add garlic scapes and scallions and cook for 2 minutes.
- Add summer squash, salt, red pepper flakes, and juice from half a lemon. Cook for about 7 minutes.
- Continue to stir while cooking. Squash should be slightly browned when done.
- While squash is cooking, slice bread. Place on a large baking sheet. Brush with the remaining 3 Tbsp of oil. Broil in oven until lightly toasted.
- Spread ricotta on a platter. Top with warm squash mixture. Squeeze the other half of lemon over top.
- Serve with toasted bread.
- Enjoy!
Recipe and photos by Stephanie Borzio, Blooming Glen Farm CSA Coach. Stephanie is a mom of three active boys and is an autoimmune warrior. After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member. She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes. Instagram and Facebook: Tru You Essentials; Website: www.truyouessentials.com