The paleo solution

SAUTÉED SQUASH WITH SUN-DRIED TOMATOES

This squash with sun-dried tomatoes is a wonderful side dish for summer. A big batch of it goes perfectly with burgers or hotdogs at a cookout, but it’s also a great option for weeknight dinners and will be great with any chicken, beef, pork, or seafood dish you choose. I love the combination of sun-dried tomatoes with sweet and bright squash, and I think you will too. SERVES 4

PREP TIME: 5 minutes

COOK TIME: 15 minutes

1 tablespoon (15 ml) extra-virgin olive oil

¼ onion, sliced

2 garlic cloves, minced

2 large yellow squash, diced

3 tablespoons (45 ml) sun-dried tomatoes

Salt

Freshly ground black pepper

1. In a large skillet over medium heat, heat the olive oil. Sauté the onion and garlic until the onion is slightly translucent, about 5 minutes.
2. Add the squash, and stir. Cook for another 5 minutes.
3. Add the sun-dried tomatoes, and sauté for another 2 to 3 minutes.
4. Season with salt and pepper, and serve.

VARIATION 1 SAUTÉED SQUASH WITH SUN-DRIED TOMATO AND BASIL PESTO: Add 2 to 3 tablespoons (45 ml) Pesto (here) to the pan with the sun-dried tomatoes, and sauté for 3 to 5 minutes before serving. Garnish with 1 tablespoon (15 ml) chopped fresh basil.

VARIATION 2 SAUTÉED ZUCCHINI WITH ROASTED RED PEPPERS: Substitute zucchini for the yellow squash and 3 or 4 tablespoons (60 ml) chopped roasted red peppers for the sun-dried tomatoes, and enjoy the smoky sweetness.

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Sautéed squash with sun-dried tomatoes is a quick summer side that tastes far more interesting than the sum of its parts. Diced yellow squash softens in the pan with sweet onion and garlic, then intense, chewy sun-dried tomatoes go in for the last few minutes. It's a 15-minute side dish that punches up any simple protein.

Pro Tips

• Don't peel the yellow squash — the skin gives the dice structure and keeps the pieces from turning to mush in the pan.
• Add the sun-dried tomatoes at the very end so they stay chewy and concentrated rather than dissolving into the vegetables.
• Cut the squash into even dice so the pieces cook at the same rate; small cubes are done in about 5 minutes.
• If your sun-dried tomatoes are packed in oil, drain them but keep the oil — a spoonful in the pan is packed with flavor.

Frequently Asked Questions

Can I use zucchini instead of yellow squash?

Yes — they're interchangeable here. Zucchini has a slightly softer texture and milder flavor, but the method is identical.

Are sun-dried tomatoes Paleo?

Yes, particularly those packed in olive oil. Check the labels of dry-packed ones for added sugar or sulfites if you're strict.

What should I serve this with?

Grilled chicken, pan-seared fish, or a steak. It's also excellent folded into an omelet or served at room temperature as part of a buffet.

Does this dish keep well?

It's best fresh, since squash releases water as it sits. Leftovers are still tasty for 2 days — reheat in a hot skillet to drive off the moisture.

Recipe Card

Stav Kogan

SAUTÉED SQUASH WITH SUN-DRIED TOMATOES

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

1x2x3x?

• 1 tbsp extra-virgin olive oil
• ¼ onion, sliced
• 2 garlic cloves, minced
• 2 large yellow squash, diced
• 3 tbsp sun-dried tomatoes

Method

 

1. In a large skillet over medium heat, heat the olive oil.
2. Sauté the onion and garlic until the onion is slightly translucent, about 5 minutes.
3. Add the squash, and stir.
4. Cook for another 5 minutes.
5. Add the sun-dried tomatoes, and sauté for another 2 to 3 minutes.
6. Season with salt and pepper, and serve.

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