Seared Squash with Hazelnut Salsa Verde (serves 4)
Here’s something to make with the abundance of squash available in the Summer. To avoid a mushy consistency, sear just one side in a very hot pan. That way the squash will maintain some crunch and texture. This salsa is very nutty, briny and full of flavor; it’s good spooned on nearly any vegetable, grain, meat or fish. I love hazelnuts, but other nuts work well, too.Print this recipe
Seared Squash with Hazelnut Salsa Verde
|3||medium zucchini squash, halved lengthwise|
|1 Tbsp||olive oil|
|1/3 cup||roughly chopped toasted hazelnuts|
|2 Tbsps||minced shallots|
|1/4 cup||chopped flat leaf parsley|
|2 Tbsps||chopped dill|
|zest||of 1 lemon|
|3 Tbsps||olive oil|
|salt and freshly cracked pepper|
Heat a medium skillet over high heat. Rub the cut side of the squash with olive oil. Place the squash cut-side-down into the hot pan and cook for 8-10 minutes until the squash is deeply golden. Remove from the pan. Place seared-side-up on a serving plate.
In a small bowl, stir together the hazelnuts, shallt, parsley, dill, capers, lemon zest and olive oil. Add salt and pepper to taste. Spoon the salsa verde over the squash just before serving.