The other squash thread made me think to post this. I came up with this, it's nothing special. But I bring it to work for lunch occasionally and everyone who tries it is in love with it and wants the recipe!
1 fresh summer squash. I have not peeled it in the past, but the next time I try it- I plan to. It does hurt going down for me, and I think it may be the tough skin.
Cut into thin round slices, heat a skillet with a little bit of EVOO and a little bit of real butter (not margerine).. I don't have an exact measurement, I just put a dab of each.
When skill it hot, and everything is melted, add a tsp of minced garlic (I use it from a jar), then immediately add the squash. Sautee till nice and softened, and then I like to leave it a little longer, till the squash gets black spots.
I put it in a small tubberware, and about 3 pieces fills me up. It reheats,refridges,reheats, etc. very well.
DO SHARE!! Don't tease like that. I love love love squash soups (and summer/butternut/zuccini squash), I have only ever bought them, never tried to make one from scratch.
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