SAUTÉED SUMMER SQUASH
4 servings
Cut into ½-inch pieces:
- 1½ pounds summer squash (about 3 medium)
Heat in a large skillet over medium-high heat until it shimmers:
- 2 tablespoons vegetable oil
Add the squash along with:
- ½ teaspoon salt
Sauté, stirring occasionally, until browned and tender, about 7 minutes. Stir in:
- 3 green onions, thinly sliced
- ½ teaspoon black pepper, or to taste
Cook for another minute or so and transfer to a serving bowl or plates, sprinkling with:
- Lemon juice to taste