Summer Squash Butter--As the editors of Food 52 Digest comment, "It turns out zucchini [and other summer squash] want to be butter. Grated fine, it cooks down quickly, pooling into a soft, freckly green pile. Spread it on toast in place of actual butter. Cake a thick layer in a sandwich w/ salted tomatoes or soft cheese. Sauce a grilled pizza. Consider it a side dish. Or just eat a big heap of it, right out of the pan...!" You get the idea. It's green gold!
- 2 lbs zucchini or summer squash (use less or add extra--cooking times will vary)
- 1/4 cup olive oil or butter
- 2 minced shallots, garlic, or a combination of both
- salt & pepper