Sautéed Rampicante Squash
A simple sautéed vegetable side dish made using tender, young rampicante squash and seasoned with garlic, salt, and butter.
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Ingredients
- 1 Tbsp Butter (Salted or Unsalted)
- 1 Green rampicante squash
- 1 Tbsp freshly minced garlic (or swap this and salt for garlic salt)
- ½ tsp salt
- ⅛ tsp black pepper
Instructions
- Cut up the green rampicante into 1" inch uniform pieces. (Scoop out the seeds and spongy flesh in the bulbous part.)
- Meanwhile, melt butter in a large skillet over medium heat. (Make sure to preheat a cast iron skillet before adding the butter.) Once melted, add the squash and stir to evenly coat.
- Allow to cook for 3 to 5 minutes without stirring. The bottom should be slightly brown before turning. Stir, then cook for an additional 3 to 5 minutes or until all sides of the pieces are slightly browned.
- If using freshly minced garlic, add it to the pan and stir. Cook for an additional minute or until the garlic is fragrant and the squash has reached the desired texture.
- Season with salt and pepper (if using minced garlic), or garlic salt and pepper. Stir to evenly coat all the pieces. Taste, then add more seasonings as needed. Serve warm. Store any leftovers in an enclosed container and enjoy within 2 to 3 days.
