Lemony Summer Squash

Five ingredients and five minutes of active cooking. Yellow squash rounds get a quick saute in walnut oil, which adds a toasty, nutty flavor that regular olive oil can’t match. The garlic goes in first to bloom, then the squash cooks just until tender with a little bite left.

Rosemary and lemon juice go in at the end, hitting the hot squash with a burst of herby citrus that brightens everything up. The lemon cuts through the richness of the walnut oil perfectly.

This side dish is light enough for summer and pairs with just about anything on the grill.

Kitchen Tips

• Slice the squash rounds evenly at ¼ inch so they cook at the same rate. Uneven slices mean some are mushy while others are still raw.
• Don’t overcook. Four minutes is enough. Summer squash turns watery and limp fast, and you want tender rounds that still hold their shape.
• Walnut oil has a low smoke point, so keep the heat moderate. If it starts smoking, the oil turns bitter.

Variations

• Add toasted walnut pieces at the end for nutty crunch that echoes the walnut oil.
• Swap rosemary for fresh thyme or basil for a different herbal direction.
• Use a mix of yellow squash and zucchini for color contrast on the plate.