Sunburst Squash and Shallot Salad
Yield: 1 serving
1 1/4 cup sunburst squash, ends removed, cut vertically down the middle and then in 3 long slices
1/4 cup shallots, sandwich-sliced (rings)
1 T. red wine vinegar
1 t olive oil
1/4 t. fresh pepper
pinch of salt
1. Toss all ingredients together well to coat evenly, and let the salad marinate overnight to cure the squash.
Option: Heat a skillet over medium high and add all ingredients to the pan; cook 3-5 minutes or until squash is slightly browned.
Copyright Abby Fammartino, Abby’s Table, 2009.