YELLOW SQUASH SAUTEED WITH GARLIC, LEMON AND PARSLEY

The method of sautéing with olive oil and garlic is known as ‘trifolati ‘in Italian. It’s simple and an effective way of letting the seasonal produce shine. The squash flesh acts as a sponge for these ingredients and flavours, so give it a go. Serve as a side dish to grilled meats, or as one of a few vegetable plates to share.

Serves 4.

6-8 yellow squash (about 500g)

¼ cup (60ml) extra virgin olive oil, plus extra for drizzling

2 garlic cloves finely sliced

2 small lemons, halved

2 tablespoons chopped parsley

Thinly slice the squash across-ways, into 2-3mm rounds. Alternatively, cut each squash into thin wedges, no wider than 1cm at the thickest part.

Heat 2 tablespoons of olive oil in a large frying pan over a medium heat. Add the garlic slices and stir until softened and translucent. Remove from the pan and set aside. Increase heat to medium-high. Working in two batches (depending on size of the pan), spread out a single layer of squash slices and cook for about 2-3 minutes each side until golden brown around the edges. Transfer to a large shallow serving bowl. Add remaining oil to pan and repeat cooking with last of the squash, and add to the bowl. Leave frying pan on the heat, place lemon halves cut side down and cook for a minute to brown the cut edges and warm through the lemon. Remove from the heat.

While squash slices are warm, squeeze the juice of one warmed lemon (2 halves) over the top, scatter over the cooked garlic, two-thirds of the parsley and a pinch of sea salt flakes then gently toss to coat the slices. When ready to eat, drizzle some extra olive oil over the top and scatter the remaining parsley. Serve warm or at room temperature with the remaining lemon halves to squeeze extra juice if desired.

Recipe by Fiona Hammond, January 2026