Mixed Summer Squash Sautéed with Bacon, Artichokes and Mint
Here is a smoky delicious saute that uses bacon to jazz up the flavor of the squash.
  1. Cut bacon slices into 1/2 inch pieces and place into unheated deep skillet. Turn heat to medium-high heat, and cook, stirring often, until crisp, about 6-8 minutes. Remove bacon to plate covered with paper towels. Pour off all but 2 tablespoons of bacon fat.
  2. Add onion, cook until translucent, about 5 minutes. Add garlic, stir and cook about 30 seconds.
  3. Add squash to pan, cook uncovered until squash is just softening, about 5 minutes. Add artichoke hearts or bottoms, mint and rosemary. Cook until artichokes are heated, about 3 minutes.
  4. Season with salt and freshly ground black pepper and cook about 5 more minutes or until squash is tender but still firm.
  5. Serve warm. (Optional: stir in a tablespoon of cream or crème fraîche just before serving).

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