The minute I saw the picture on page 92 of Fast, Fresh & Green…
…I thought, “I have to make this.”
Unless you have exceptional knife skills, you do need a julienne peeler for this recipe, pictured here. I got mine in a set of 3 peelers from Panda last Christmas, but a single one is not expensive and quite a worthy investment. Consider asking Santa for one.
As usual I was a little short of a few key ingredients: I didn’t have any chopped almonds or hazelnuts that were called for. So I went in a more Italian direction by using chopped garlic and adding some halved cherry tomatoes as well. To be honest I was a little underwhelmed by the finished dish. The recipe cooking time is 2 minutes but both Jeeps and I found it sort of undercooked. I also may have used too much lemon. But I loved the very concept of it, and it will definitely be something I fool around with. If you do give this a shot yourself, let me know what you think.
Brown Butter Summer Squash Linguine
- 1 1/2 lbs summer squash – mix of yellow and green
- 2 tbsp unsalted butter
- 2 tbsp finely chopped almonds or hazelnuts
- 1 tsp kosher salt
- 2 tsp chopped fresh parsley or tarragon
- 1/2 lemon
Wash and dry the squash and trim off the ends. Using a julienne peeler, peel the squash lengthwise all the way around, dropping the strips into a bowl. Continue peeling until you reach the seed core. Discard the core and peel the other squash in the same fashion. Give all the strips a little toss in the bowl and separate any that are clumped together.
In a straight-sided saute pan, melt the butter over medium-low heat. Add the almonds and swirl the butter around in the pan. Cook the butter until it reaches a nutty brown color, about 2 minutes. Immediately add the squash and salt. Toss the squash gently with tongs until it is well coated with the butter. Continue cooking just until the squash becomes slightly limp, about 1 minute.
Remove the pan from the heat, stir in half the chopped herbs and a squeeze of lemon. Toss, taste, and add more lemon if desired. Transfer to a serving dish, sprinkle with more of the herbs, and serve.
Again, it was good, but not quite right. This strikes me as a very summery dish. It cozied up fine to a baked potato here, but I began to imagine blanching the julienned squash, just to get the right consistency, then tossing it with a vinaigrette and serving at room temperature with grilled shrimp.
Hmm…hold that thought.