"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Seared Squash With Pesto Recipe

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This recipe for Seared Squash With Pesto, by , is from From The Heart, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Larissa Gatens

Category:
Category:

Ingredients:  
Ingredients:  
Yellow squash
Bertolli brand prepared pesto
2tbs butter, maybe less

Directions:
Directions:
Cut squash in thick 1 inch slices on a diagonal bias for optimal surface area. Get your best non stick skillet super hot on med high heat. Lightly salt and pepper one side of squash, add 1 tbsp butter to pan. When butter is almost brown, add squash, seasoned side down and brown untill it is almost black on 1st side, salt and pepper other side before flipping. Only flip once. About 1-2 Minutes before you take the squash out of the pan, spread about 1tsp or more of Bertolli prepared pesto straight onto the squash surface. Allow to warm in pan for a few minutes, cut, serve and enjoy!

Number Of Servings:
Number Of Servings:
Depends on you.
Preparation Time:
Preparation Time:
About 10 minutes
Personal Notes:
Personal Notes:
Chuck's favorite!

 

 

 

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