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Sauteed Squash with Caper-Basil Pangritata

Author Phoebe Lapine

Ingredients

  • 1 slice sandwich bread I used Udi's gluten-free
  • 3 tablespoons olive oil
  • 1 garlic clove minced
  • 1 tbsp capers
  • 1 small sweet onion halved and thinly sliced
  • 2 pounds summer squash quartered and thinly sliced
  • 1/2 cup white wine
  • 2 tablespoons lemon juice from ½ a lemon
  • ½ teaspoon salt
  • 1 tbsp butter
  • 1/4 cup basil leaves chopped

Instructions

  • Finely mince the bread or pulse it in a food processor - I prefer a slightly coarser texture with my crumbs so I do it by hand.
  • Heat 1 tablespoon of olive oil in a medium lidded saucepan or pot over a medium-high flame. Add the bread crumbs, garlic, and capers. Saute until the garlic is golden brown and the bread is crispy, about 3 minutes. Scrape the pangritata into a bowl and wipe out any remaining bits from the pan.
  • Add the remaining olive oil to the pan and saute the squash until pliable, about 5 minutes. Pour in the wine, lemon juice, and salt and simmer, scraping up any brown bits at the bottom of the pan until the wine has partially cooked off, about 3 minutes. Cover the pan, turn the heat down to medium-low, and simmer until the squash is fully cooked, about 5 minutes. Off the heat, fold in the butter and half the basil. Taste for seasoning.
  • To serve, transfer the squash to a serving platter and sprinkle the pangritata over the top. Garnish with the remaining basil.