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"A gourmet who thinks of calories is like a tart who looks at her watch." - James Beard


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Sunday, August 19, 2012

Short & Sweet Sunday - Braised Baby Squash



I love baby vegetables. So cute. 


I found these baby squash at the market and decided to braise them with our blueberry duck.  


I melted some butter in a pan.


Halved the larger squash and kept the little ones whole and added them to the hot butter with some minced garlic.  I tossed them around, then added some chicken stock to the pan, partially covered and braised them about 10 minutes until tender.


I served them with the blueberry duck for a nice, fresh, adorable side dish.



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