Summer Squash with Apple
Brighten up your table with this delightful recipe for Summer Squash with Apple, a quick and easy dish that pairs tender summer squash with the natural sweetness of crisp apple slices. Sautéed in a fragrant blend of olive oil, butter, and garlic, then enhanced with a touch of honey, fresh thyme, and a splash of zesty lemon juice, this recipe strikes the perfect balance between savory and sweet. With just 25 minutes from start to finish, this light and flavorful dish is the ideal choice for a healthful side or vegetarian entrée. Garnished with fresh parsley for a pop of color, it’s a celebration of summer produce that’s sure to impress. Perfect for weeknight dinners or gatherings, this recipe highlights seasonal ingredients while offering a fresh twist on classic flavors.
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Recipe Information
Ingredients
- 2 medium-sized summer squash (zucchini or yellow squash)
- 1 medium-sized apple (Granny Smith or Honeycrisp recommended)
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 cloves garlic
- 1 teaspoon thyme (fresh or dried)
- 1 teaspoon honey
- 1 teaspoon lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon parsley (optional, for garnish)
Instructions
Wash and dry the summer squash and apple. Trim the ends of the squash and cut it into thin rounds or half-moons, depending on your preference. Core the apple and slice it into thin wedges.
Mince the garlic cloves finely.
Heat the olive oil and butter in a large skillet over medium heat until the butter is melted and begins to bubble slightly.
Add the minced garlic to the skillet and sauté for 1 minute until fragrant, being careful not to burn it.
Add the sliced squash to the skillet. Cook for 5-7 minutes, stirring occasionally, until the squash is tender but still slightly crisp.
Stir in the apple slices and continue cooking for an additional 3-4 minutes, allowing the apples to soften slightly but retain some crunch.
Sprinkle in the thyme, honey, lemon juice, salt, and black pepper. Stir to coat the squash and apples evenly with the seasoning. Cook for another 1-2 minutes to allow the flavors to meld.
Remove the skillet from heat and transfer the squash and apple mixture to a serving dish. Garnish with fresh parsley if desired.
Serve warm. Enjoy this light and flavorful dish as a side or a simple vegetarian entrée!
Nutrition Facts
Calories |
554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.1 g | 53% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 1267 mg | 55% | |
| Total Carbohydrate | 48.2 g | 18% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 35.8 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 78 mg | 6% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 1133 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
