Local summer squash is coming in this month, and we love the simplicity of a quick saute — slice the squash and toss them with oil or butter for a few minutes and you’re good to go.

But especially if you eat a lot of squash — and gardeners know how prolific those plants can be — that plain saute can seem a little boring by week three or four.

So here are a few ideas for supplementing sauteed squash with some extra flavors to keep things interesting.

The first recipe is plenty tasty with its combination of lemon, parsley and onion, but the variations add a few twists, including walnuts, olives, basil and pancetta.

Recipe adapted from “Vegetables Every Day” (HarperCollins) by Jack Bishop

Send requests or recipes to Recipe Swap, c/o Michael Hastings, Food Editor, Winston-Salem Journal, 418 N. Marshall St., Winston-Salem, NC 27101; or email to mhastings@wsjournal.com. Please include name, address and a daytime telephone number. Previously published recipes are available in the Recipe Database at www.journalnow.com/swap.

Load comments