Ingredients
- 1 lbs eight ball squash (about 4 to six squashes)
- 1 shallots
- 1 tbsp. extra virgin olive oil, 100% first cold press, unrefined
- 1 dash sea salt
Instructions
- Slice squash and shallots into thin slices. About half inch thick.
- In a medium sized sauté pan, sauté squash and shallots with 1 tbsp of EVO and a dash of sea salt on med-high heat until tender and slightly caramelized. About 5-8 minutes.
- Garnish with a fresh or dried parsley before serving.
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