Golden Sautéed Summer Squash with Toasted Almonds, Golden Raisins, and Lemon Recipe
This Golden Sautéed Summer Squash recipe features tender, caramelized slices of patty pan, yellow squash, or zucchini sautéed with fragrant garlic, turmeric, golden raisins, and toasted almonds. Finished with fresh lemon juice and basil, this vibrant, wholesome side dish is ready in just 20 minutes and perfect for a light, flavorful addition to any meal.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
Almonds
- ¼ cup slivered almonds (or whole almonds, roughly chopped)
Main Ingredients
- 2 tablespoons olive oil
- 2 pounds summer squash (patty pan, yellow squash, or zucchini, thinly sliced)
- 1 teaspoon sea salt
- 2 garlic cloves (thinly sliced)
- ½ teaspoon ground turmeric
- 2 tablespoons golden raisins
- 2 tablespoons fresh lemon juice
- ¼ cup torn basil leaves
Instructions
- Toast the Almonds: Place a large skillet or sauté pan over medium heat. Add the slivered or chopped almonds and toast them, stirring occasionally, until they turn golden brown, about 2 to 3 minutes. Remove the almonds from the pan and set them aside in a bowl.
- Sauté the Summer Squash: Add olive oil to the same skillet and increase the heat to medium-high. Add the thinly sliced summer squash and sauté, stirring every few minutes to prevent the slices from sticking together, until the squash becomes tender, approximately 10 minutes.
- Add Seasonings: Stir in sea salt, thinly sliced garlic, and ground turmeric into the sautéed squash. Continue cooking for a few more minutes until the mixture is fragrant, lightly browned, and caramelized.
- Finish and Serve: Remove the skillet from heat. Mix in the golden raisins and drizzle fresh lemon juice over the squash. Transfer the dish to a serving platter or serve directly from the skillet lined with toasted almonds and garnished with torn fresh basil leaves.
Notes
- Use a mix of squash varieties like patty pan, yellow squash, and zucchini for more color and texture.
- Adjust the turmeric quantity if you prefer a milder or stronger earthy flavor.
- For a nut-free version, omit almonds or substitute with toasted pumpkin seeds.
- Serve warm as a side dish to grilled meats or as part of a vegetarian meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
