Sauteed Squash with Herbs
Potimarron Sauté aux Herbes Aromatiques
If you cannot find kuri squash, use butternut or acorn – the cooking time will be somewhat shorter for those two varieties. Bon Appétit !
- 5 tablespoons (75 g) goose or duck fat (may substitute olive oil)
- 1-½ pounds (750g) squash, preferably kuri or butternut, peeled and cleaned and cut into ¼-inch (.6cm) slices
- Fine sea salt and freshly ground black pepper
- 2 cloves garlic, green germ removed
- 1 cup (10g) flat leaf parsley leaves
- 4 fresh sage leaves
- Heat half the goose or duck fat (or olive oil) in a large, heavy-bottomed skillet over medium heat. Add the squash slices, salt them lightly and cook, stirring occasionally, until the slices are browned on one side, about 2 minutes. Turn, sprinkle lightly with salt and pepper and cook until they are brown on the other side, 1-½ to 2 minutes more. Transfer the slices as they cook to a large, warmed serving platter. Repeat with the remaining oil and the squash. Keep the squash warm.
- Mince together the garlic, the parsley, and the sage. Add it to the oil in the pan and sauté just until the garlic begins to turn translucent, 2 to 3 minutes. Spoon the mixture atop the squash and serve immediately.