BABY SQUASH WITH CAPERS AND PARSLEY
Tiny whole squash are used in this pretty accompaniment, so it is especially easy to eat at a buffet.
Yield Serves 10
Number Of Ingredients 6
Steps:
- Heat oil in large skillet over medium-high heat. Add squash and water. Cover; cook squash until almost crisp-tender, about 4 minutes. Uncover; stir until liquid evaporates and squash is crisp-tender, about 2 minutes. Transfer to bowl.
- Add capers, parsley and lemon juice to squash and toss to coat. Season to taste with salt and pepper. Serve warm or at room temperature.
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