Pan Seared Summer Squash

One of my favorite summer vegetables is squash!! We can’t get enough of it at my house. So, today I want to share with you one of my favorite ways to have squash using our Sunnyland Pecan Meal and Sunnyland Pecan Oil. I call it, Pan Seared Summer Squash. It is a super easy recipe and only has THREE ingredients!

All you will need for this delicious side is:

3 – 4 Yellow Squash

1 Cup Sunnyland Pecan Meal

1/4 Cup Sunnyland Pure 100% Pecan Oil

Salt & Pepper to taste

Slice squash roughly 1/8″ thick either with a mandolin or a paring knife. You can adjust the thickness based on how crispy you would like your squash to be. The thinner you slice them, the crispier they will get when cooking.

Once you have them sliced place them in a bowl filled with water in order to help them retain their moisture during cooking. This is important because we are keeping this dish healthier by not adding an egg wash!

Set your stove on Medium-High and add a very thin layer of the Pecan Oil to the pan. It will take just a few minutes for the oil to come to temperature. 

While your Pecan Oil is heating, begin dredging the squash in the Pecan Meal. You will want to make sure to get a generous coating, pressing firmly to adhere the meal to the squash. Then, lightly salt and pepper squash on either side. 

After you make sure your oil is hot enough, (I always drop a little extra pecan meal in the pan to make sure it pops and sizzles) it is time to place your squash in the pan!

Allow them to cook for 3 – 5 minutes on either side until golden brown.

And there you have it…Pan Seared Summer Squash! A scrumptious summer treat for you and your family. Quick, simple, and perfect for the whole family!