I’ve been playing with this recipe for the last few weeks. I loved the flavors, but had some difficulty getting the cooking time just right. It might not win a lot of beauty pageants and may have taken some time to perfect, but I couldn’t be happier with the results. Fresh summer squash, new potatoes, lemon and thyme slowly cook together in white wine, creating a dish that’s light and fruity. The whole thing takes about 30 minutes to put together, so if you’re roasting chicken, start this when you preheat the oven, and it should be ready just ahead of the meat.
This is great with a protein, but it would also be lovely with a fried egg on top. Feel free to serve it however you’d like.
Summer Squash & Potato Sauté
1/4 c. diced onion
2 tbsp. evoo
5 small, red, new potatoes
1 yellow squash
2/3 c. white wine
1 tsp. of thyme
1 clove of garlic sliced
1 tsp. lemon zest
Heat evoo in non-stick skillet over medium. Add the diced onion and sauté until it’s cooked through. While the onion cooks, slice the potatoes in half lengthwise. Then, thinly slice each half creating small half moons. Add these to the skillet when the onion is cooked.
Continue to cook, stirring often, until the potatoes start to soften. The potatoes will take a while to cook. While those are working, slice the yellow squash into small rounds. Try to make sure they’re roughly the same size as the potato pieces. I made a mixture of half moons and rounds. After about 10 minutes, turn down the heat and add the sliced squash. Add the white wine (I’ve used Chardonnay and Pinot Grigio. Both were good.), thyme and sliced garlic.
After the liquid has reduced, stir in the lemon zest. Continue to cook the mixture until the potatoes and squash are tender. Serve.