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Sautéed Summer Squash with Purple Sage Butter & Parsley


2 pounds summer squash, ½-inch slices
1 tablespoon garlic, chopped
2 tablespoons butter
8 purple sage leaves
2 tablespoons fresh parsley, chopped
Fresh Lemon Juice


  1. Heat a large sauté pan over medium-high heat. Add the butter and sage leaves.
  2. Allow the sage leaves to infuse the melting butter for about 3 minutes, stirring on occasion to avoid frying the leaves.
  3. Add garlic and squash to the pan and stir. Cook until tender, 6-8 minutes.
  4. Once cooked, sprinkle on the fresh chopped parsley, season with salt to taste and squeeze on the juice from a lemon. Mix and serve.