Easy // 15 mins // 1 Pint or More

Summer squashes simmered in your favorite salsas yield a satisfying side dish.  But that’s just the start.  They make a great base for a wide variety of main dishes for lunch, brunch & dinner.  Try it w/ our Huevos Rancheros & our upcoming Shakshuka recipe

  • 1 Jar Favorite Salsa, typically 12 oz
  • 2-3 Cups Favorite Summer Squash, sliced or diced
  • 6 Ounces Water, to rinse out jar

Combine all ingredients in a skillet.  Cook over med high heat & cook for 8 to 10 mins.  These are delish hot from the pan, cold from the fridge & added as flavor for all sorts of dishes.  We used them in this week’s Harvest Santa Fe Yam & Bean Bowl inspired by Harvest Hero Laura Jauregui’s yam tacos.  I used green tomatillo salsa w/ zucchini & red salsa w/ yellow squash for a tantalizing color contrast.

This recipe is so easy, fire up two skillets at once & make two batches.  They are super good w/ scramble or fried eggs in the am for breakfast.  This recipe actually works better w/ jarred salsa, so keep a few jars in the pantry ready for when the squash arrives.

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