Sautéed Summer Squash with Almonds and Parmesan
By Joe
Source: Bon Appétit — Alison Roman, Summer Squash Sauté.
A summer squash sauté recipe for 4 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Cook. Put squash in a colander set in this sink or over a big bowl and toss with salt (1 teaspoon). Let squash stand 10 minutes, next squeeze well to take out as much excess moisture as possible (do not rinse). Toast almonds in a big dry skillet over a mid-sized flame, tossing now and then, till gently browned, around 3 minutes while that is happening. Move to a plate; leave till it is cold. Heat oil in same skillet over a mid-sized flame. Add garlic and red pepper flakes and cook, mixing often, till fragrant but not browned, around 2 minutes. Add squash and cook, tossing now and then, till crisp-tender, around 5 minutes. Fold in Parmesan and add salt and pepper till it tastes right. Fold in almonds.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Source of protein: 3.6 g protein per 100 kcal, about 14% of energy (needs ≥ 12%)
- Low sugars: 2.4 g sugars per 100 g (limit ≤ 5 g)
- Source of fibre: 1.8 g fibre per 100 kcal (needs ≥ 1.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 251 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 190 kcal |
| Protein | 6.8 g |
| Carbohydrate | 10.6 g |
| of which sugars | 6.1 g |
| of which free sugars | 0 g |
| Fat | 14.7 g |
| of which saturates | 2.7 g |
| Fibre | 3.4 g |
| Salt | 1.11 g |
Protein per 100 kcal
3.6 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
