4.0
(284)
Your folders
Your folders

Export 7 ingredients for grocery delivery
Step 1
Arrange the squash in a single layer and sprinkle with ¾ teaspoon salt. Let sit for 10 minutes (and no more than 30). Pat dry with a kitchen towel or paper towel.
Step 2
In a large (12-inch) skillet over medium-high, heat a thin layer of oil (about 1 tablespoon). Add a single layer of squash, salted sides down. Cook, without flipping, until browned underneath, 2 to 3 minutes. Transfer to a platter or large plate, and repeat with the remaining squash, adding more oil as necessary. Sprinkle with garlic and red-pepper flakes.
Step 3
With the empty skillet over medium-high heat, add the white wine (stand back as it may flame). Simmer until reduced by half, 2 to 3 minutes. Add the butter and shake the skillet until the butter melts and combines with the wine into a smooth sauce. Remove skillet from the heat, add the lemon juice and shake to combine. Season to taste with salt, then pour over the squash. Top with the parsley and serve warm.
Your folders

895 viewsfoodnetwork.com
35 minutes
Your folders

220 viewsalenamenko.com
5.0
(10)
40 minutes
Your folders
85 viewsalenamenko.com
Your folders

215 viewshaleyherridge.com
25 minutes
Your folders
207 viewsfoodnetwork.com
4.4
(7)
3 minutes
Your folders

310 viewsmommyskitchen.net
9 minutes
Your folders
197 viewsamericastestkitchen.com
4.5
(52)
Your folders

200 viewsthelocalpalate.com
Your folders

284 viewssouthernliving.com
40 minutes
Your folders

253 viewsmyrecipes.com
5.0
(12)
Your folders

367 viewsspendwithpennies.com
5.0
(18)
15 minutes
Your folders

250 viewssavingdessert.com
4.7
(7)
20 minutes
Your folders

361 viewscooking.nytimes.com
4.0
(210)
Your folders

364 viewsspendwithpennies.com
5.0
(5)
25 minutes
Your folders

328 viewsbonappetit.com
4.8
(16)
Your folders

195 viewssouthernplate.com
4.9
(12)
Your folders
203 viewskarenskitchenstories.com
10 minutes
Your folders

288 viewscooking.nytimes.com
4.0
(2.1k)
Your folders

348 views12tomatoes.com
4.7
(52)
30 minutes