MISE EN PLACE • Halve squash lengthwise. Thinly
slice crosswise. • Peel and chop shallot. • Peel
and chop garlic. • Pick and chop thyme leaves.
• Place a sauté pan over medium-high heat. Add 2
pats butter. When butter melts, stir in remaining
panko. Cook, stirring, until panko is golden,
about 3 minutes. • Transfer to a small bowl. •
When panko is cool, stir in Parmesan.
• Wipe out pan. • Place over medium heat. Add 1
teaspoon cooking oil. When oil is hot, stir in
squash, shallot, remaining garlic, 1/4 teaspoon
kosher salt and 1/4 teaspoon pepper. Cook,
stirring occasionally, until squash is just
tender and lightly browned in spots, 6-7
minutes.
• Stir in thyme. • Remove from heat. Cover to keep
warm. • Uncover squash. Taste and adjust seasoning
as desired with kosher salt and black pepper. •
Sprinkle panko mixture over the top.
Originally Submitted
7/23/2018
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