I don’t typically cook with butter, but sometimes I’m inclined to use a dab here and there on my veggies. The natural butteriness of yellow squash lends itself particularly well to Paula Deen’s favorite weapon in the kitchen, and employs this dish with a simple richness that’s not too heavy for the summer.
When summer squash season arrives, the sunny-seasoned vegetable tends to stock its vines by the bucket full. That being said, if it’s in your garden, there’s generally plenty to go around. The first few weeks, I often stick to the simple steamer method, and drizzle the yellow or green rounds with a little olive oil, and a sprinkle of salt and pepper. If I’m feeling a veggie-based indulgence, I’ll go for a dab of butter. (But let’s not go overboard with a whole stick. My northern roots will never take me close to a true Paula Deen).
You can only eat so many steamed squash, however, until the desire for something more leaves you astray. Which has led me to this fusilli pasta dish. It has the same minimal-feel of a simple steam, but a heartiness to keep your squash taste buds feeling inspired. I chose a mix of yellow and zucchini purely because the two happen to be in sync in terms of their growing time. Feel free to experiment with other summer varieties that are either growing in your garden or standing out at the farmer’s market. You’ll find that they’ll all pair well with a golden touch of butter and Parmesan.