Sauteed Squash Ribbons
Sheila from Briarwoods Farm
- summer squash (yellow or green) per person
- evoo to coat pan
- large pat of butter from grass-fed cows
- sea salt to taste
- freshly ground black pepper
I suppose this is low-sodium (it depends on how much salt you put on, just a tiny sprinkle per plate will do), but the way I make it with oil and then butter I won't call it low-fat. You can always add fresh or dried herbs at the last minute to boost the taste if you omit the salt, but we liked the simplicity of just salt and pepper in this dish.