Squash with Pine Nuts
I don't like the squash in the shops because they are often too
old to eat raw,
but if you can get a hold of fresh, firm squash (before seeds start
forming) it is nice.
Slice it thinly and put it in a salad or eat alone with a nice vinegar/oil
dressing. Very yummy!
This recipe turned out real well.
Even though my husband and I both grew up in the south where beans
were cooked with salt pork for at least an hour and squash was fried
with onions, we both really liked them cooked this way.
Recipe By: Valeria Truitt
Serving Size: 3
Slice the squash on the bias in 1/4" slices.
- 1 small yellow squash
- 1/4 pound string beans -- young and tender
- 2 tablespoons pine nuts
- 2 teaspoons sesame oil
Cut the larger slices into two pieces on the longer diameter.
Cut the ends off the beans and cut the beans into 2 pieces about 2
Toast the pine nuts in a heavy frying pan over medium heat, stirring
constantly, until golden; set aside.
Put the sesame oil into the hot frying pan.
Add the green beans and stir-fry for about 1 minute; add the squash
and stir-fry until crisp-tender.
Put into serving dish and top with the pine nuts.