Greenmarket Recipe: Squash with Herbs and Lemon

Squash with Herbs and Lemon

2 summer squash, ‘avocado squash’ or cousa squash
2 T flat leaf parsley, chopped
2 T tarragon, chopped
2 T basil, chopped
1 lemon
drizzle of extra-virgin olive oil
salt to taste

1. Cut squash into one inch cubes and place in steamer. Steam until tender but not mushy, about five to seven minutes.

2. Move the squash to a large bowl, and toss with chopped herbs, salt, olive oil and a few drops of lemon juice squeezed from a halved lemon. Cover bowl with plastic wrap to retain heat to wilt the herbs.

3. When herbs are wilted, move squash from bowl to serving dish and serve immediately.

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