Sauteed Squash Ribbons

Sheila from Briarwoods Farm


This dish was created in a lightbulb moment when I was peeling zucchini for "Zucchini Pineapple" (a canning recipe) and realized after I threw the first peel in the compost that we usually EAT the peel. We liked it so much that night that tonight I added a yellow squash and used it as a bed for some wild salmon.

pinch tips: How to Wash Fruits & Vegetables



1 person per squash


5 Min


5 Min




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

Directions Step-By-Step

1. Heat large saute pan on Medium and coat with extra-virgin olive oil.
Using a vegetable peeler, peel 1 squash per person (my large pan holds enough for 2 people) into the oil. Stop when you hit seeds, rotate the squash to get all the peel and non-seedy flesh.
Using tongs, toss the squash in the hot oil until tender. Add a pat of butter and toss.
Plate it up and sprinkle with sea salt and freshly-ground pepper to taste. You can top with sauteed or grilled salmon with dill and a squeeze of lemon juice as shown, grilled chicken would be nice, or just serve as a side dish.

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.

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