As our summer garden begins sprouting and taking shape, some of the quickest growing vegetables of them all are the summer squash. If, like us, you are very excited about your upcoming squash crop, make this one of the first recipes on your squash to-do list! A simple sauté of yellow squash and zucchini, yes, but what gives it its flair is the addition of spicy chili oil and a creamy dab of ricotta cheese. The spiciness of the chili oil with the tender sautéed squash is rounded out with the cooling, cream taste of the cheese. Spicy, seasonal and refreshing indeed.
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Summer Squash Sauté with Chile Oil & Ricotta Cheese
Ingredients:
- Extra virgin olive oil
- Crushed red pepper flakes
- 2 red chilis, sliced
- 1 large yellow squash, cut into half-moons
- 1 large zucchini, cut into half-moons
- Salt and pepper
- Whole milk ricotta cheese
Directions:
- In a large, straight-sided sauté pan, heat the oil, along with the crushed red pepper and the red chili peppers over medium heat. Cook for 1 minute; add in the cut squash and zucchini, season with ½ teaspoon salt and ¼ teaspoon black pepper. Sauté for 5-7 minutes, or until the squash become tender. Serve the squash with the oil over a plate with the ricotta cheese underneath the cooked vegetables.
Tagged: chili oil, crushed red pepper flakes, red chile, ricotta cheese, sauteed squash, squash, summer squash, zucchini
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