Sautéed Summer Squash Recipe
This sautéed summer squash combines tender squash, red kidney beans, onion, and garlic with warm spices. A simple one-pan dish ready in 30 minutes.
Ingredients
- 700 g summer squash peeled and cut into bite-sized pieces
- 2 tablespoons extra virgin olive oil
- 1 medium onion chopped
- 2 garlic cloves minced
- 1 teaspoon sea salt divided
- ¼ teaspoon ground black pepper
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- ¼ teaspoon turmeric
- 1 can red kidney beans drained and rinsed
- Fresh parsley chopped, for serving
Instructions
- Peel the 700 g summer squash and cut it into evenly sized, bite-sized pieces.
- Heat 2 tablespoons extra virgin olive oil in a large pan over medium heat. Add 1 medium onion, chopped, and ½ teaspoon sea salt. Cook for 4–5 minutes, stirring, until softened and translucent.
- Add the 2 garlic cloves, minced, and cook for 1 minute. Stir in the squash and remaining ½ teaspoon sea salt, coating the pieces in the oil. Cover and cook over low heat for 10 minutes, until the squash begins to soften.
- Add ¼ teaspoon ground black pepper, ½ teaspoon ground cumin , ½ teaspoon paprika, and ¼ teaspoon turmeric. Stir for 1 minute to coat the squash evenly.
- Gently fold in the drained and rinsed 1 can red kidney beans. Cover and cook over low heat for 2 minutes, until the beans are heated through and the squash is tender but still holds its shape.
- Serve warm, finished with chopped fresh parsley.
Notes
Salt allocation: The listed teaspoon is the total for the recipe: half goes in with the onion and half with the squash.
Handling the beans: Fold them in gently at the end to help them remain intact.
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet over low heat.
Nutrition
Calories: 370kcal | Carbohydrates: 47g | Protein: 16g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 1177mg | Potassium: 1543mg | Fiber: 14g | Sugar: 11g | Vitamin A: 955IU | Vitamin C: 66mg | Calcium: 114mg | Iron: 6mg
