Yellow squash is of the summer season. In fact, it is also known by its season, summer squash. So why would I offer you a summer ingredient as we embark on Fall?
First, it is available in the market. Second, I’m going to kick it up by adding a warming spice, yellow curry powder.
Yellow curry powder is made of some of the world’s most extraordinary spices and aromatics including but not excluding, cumin, coriander, turmeric, fenugreek, garlic salt, bay leaf, lemongrass, cayenne, pepper, ginger, mace and cinnamon.
Yellow squash dusted with a bit of yellow curry powder is, quite frankly, a pair made in heaven. A pairing that provides a bit warmth for cool Fall days. Try it for yourself. Here’s the recipe.
1 lb fresh yellow squash
1 tsp yellow curry powder
¾ tsp kosher salt
¼ tsp fresh ground pepper
3 tsp extra virgin olive oil
Cut stem and bottom off each squash.
Slice squash into ¼” to ½” medallions and set aside.
In a medium bowl mix curry powder, salt, pepper and olive oil.
Place sliced squash into bowl with curry mixture.
Stir gently so that curry mixture coats both side of each piece of squash.
Heat a large skillet over high heat.
Add the squash and sauté for up to 1 minute.
Shake pan to move squash around.
Reduce heat to medium and sauté for up to 3 minutes or until squash is tender.
(Watch squash while cooking and gently stir as necessary.)
Take off heat, place on a platter and serve immediately. Yields 4-6 side servings. *Can be eaten at room temperature