Pan-Fried Yellow Squash with Walnuts

I want to extend a heartfelt thank you to Dea from Enjoy Positive Living — her blog is featured on my blog list, and she graciously photographed a recent class I taught at Witch Well Church. Her images captured the spirit of the day beautifully.  The dishes below, Watermelon Rind Slaw, French Cut Green Beans with Dill Butter, Salt Block Pickles, Watermelon Lemonade, Watermelon Pistachio Bread, Roasted Tomato Dressing, and of course the Pan-Fried Yellow Squash with Walnuts, were featured in the class.

When I was a kid, I was convinced I hated squash unless it was tucked into a pie, cake, or sweet bread. Years later, I realized it wasn’t the flavor I disliked — it was the texture. Too often, delicate summer squashes are overcooked, turning mushy and unpalatable.

This recipe changes everything. It’s shockingly simple, yet the results are delicious enough to win over even the most skeptical squash eaters. Maple syrup, cinnamon, and toasted walnuts transform humble yellow squash into a dish that feels right at home on the autumn table.

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Pan-Fried Yellow Squash with Walnuts

2 medium yellow squash, cut into half-moons, seeds removed

2 tbsp butter or olive oil

2 tbsp maple syrup + more to garnish

1/2 tsp pink salt

1/4 tsp black pepper

1/2 tsp Ceylon cinnamon

1/2 cup walnuts, roughly chopped

Heat butter in a large skillet over medium heat.  Add the squash and season with salt, pepper, and cinnamon.  Cook, stirring occasionally, until the squash is tender and golden brown, about 8 minutes.  Drizzle maple syrup over the squash and stir to coat evenly.  

In a separate small pan, lightly toast the walnuts over medium heat until fragrant, about 2-3 minutes.  Sprinkle toasted walnuts over the squash and serve warm, with extra drizzle of maple syrup if desired.

Salt Block Pickle Salad

Watermelon Lemonade

Watermelon Pistachio Bread

Watermelon Rind Slaw

Roasted Tomato Cornbread Dressing

Acorn Squash Bread

Pecan Pie Bars

Yellow Squash Mornay Sauce (Macaroni and Cheese)

Cranberry Pineapple Sauce

Turkey Basting Sauce

Roasted Acorn Squash with Whipped Goat Cheese

Vegetarian Chicken Cutlets

You know, when you get your first asparagus, or your first acorn squash, or your first really good tomato of the season, those are the moments that define the cook's year. I get more excited by that than anything else.

 - Mario Batali