Summer Squash recipe I make every year

Politicians are often criticized for violating the party line, even if they know that their stated situation is incorrect. I would like to think I'm over, but unfortunately, I can be guilty of my own recipe. I wasn't completely honest with the beginners because of the zucchini and the summer pumpkin.

My official position on them, one wrote and argued before The serious meal is that it is wet and mild and that the best way to be worth it is to bring their taste. This is not a false statement – just like many of the politicians to use to avoid the complexity of the question is not true, but it is not that whole The truth is too.

Yes, zucchini and squash have a deeper, richer, fuller taste when browning. Despite this, I have long enjoyed the brown, steamed summer pumpkin in the secret of my home, in the eyes of the publicity. I lived a life that, unlike others, told others to live in theirs and be ready to come clear.

The recipe here is steamed summer squash, the way you like it and it's so simple that we can hardly say it. I started with a mixture of zucchini and yellow pumpkin, preferably small as possible during the peak period. Small because the pumpkins are dense, tastier and less lonely when small than when they allow them to grow greatly and within the season, because it is when it tastes best.

Then I wash them well and carefully scrub the skin under the water with my fingers. This is an important step that many people ignore. Summer pumpkins have very delicious skin and grow on plants scattered near the ground. It is very common for the sand and grains to get into their skin, and if they do not wash them carefully, these stuff will crunch in the least unpleasant way between your teeth.

I like to keep the pumpkin in fat pieces, about two inch in size, though you can cut them as much as you like, whether diced or sliced. But I think the bigger pieces are much more fun to eat because they will be so juicy when they cook.

Then gently heat some olive oils in a bowl, heat some crushed or sliced ​​clove garlic, add the pumpkin, cook and stir occasionally until the whole is gentle. It may be a little brown, but you don't have to have a great taste.

In the end, I throw some fresh herbs, such as torn basil leaves; Sift a little fresh olive oil on top; And … that's it. The result is the fat and gentle pumpkin full of their own juices. The taste may not be deep and rich, but what you trade in the class is a shiny, clean and sunny tendency. While I usually eat at least half of a large item immediately, it will be even better after it is at room temperature or – wait – in the refrigerator. It's delicious. And yes, this is an official statement.

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