Stewed Summer Squash Recipe

1. 1

   In a large Dutch oven, heat olive oil with garlic over medium heat, stirring occasionally, until garlic is softened, fragrant, and just beginning to turn golden, about 4 minutes.

2. 2

   Add squash, increase heat to medium-high, and cook, stirring occasionally, until squash is plump and tender throughout, about 10 minutes; reduce heat at any point if squash begins to sear and brown. Season with salt.

3. 3

   Stir in basil leaves and cook for 1 minute longer. Remove from heat and drizzle with fresh olive oil. Squash can be served warm, but is even better at room temperature or chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.