Brown Butter Summer Squash Linguine

Brown Butter Summer Squash Linguine
Photo by Ben Fink


  • ½ lemon
  • 1-½ lb. young yellow (summer) squash (about 4)
  • 2 Tbs. unsalted butter
  • 1 tsp. kosher salt
  • 2 Tbs. finely chopped almonds or hazelnuts
  • 2 tsp. chopped fresh tarragon or parsley

Wash and dry the squash and trim off the ends. Using a julienne peeler, peel the squash lengthwise all the way around, dropping the strips into a bowl. Continue peeling until you reach the seed core. Discard the core and peel the other squash in the same fashion. Toss the squash strips and separa...

View full recipe at Fine Cooking


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