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Summer Squash with Lemon-Caper Butter

27 May

1 pound squash
2  teaspoons capers
1-3 tablespoons butter, room temperature
grated zest of 1 lemon
1 teaspoon lemon juice
1 shallot, finely diced
1 teaspoon finely chopped parsley
1 teaspoon finely chopped basil or marjoram
sea salt
freshly ground black pepper


  1. Slice the squash into even-size pieces of any desired shape.
  2. Rinse the capers, squeeze out any excess liquid, and roughly chop them. Work them into the butter with the lemon zest, lemon juice, shallot, parsley, basil, salt, and pepper.
  3. Steam or sauté the squash until tender, about 5 minutes.  Place in a bowl and toss with the butter and serve warm.

Makes 4 servings

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