A skillet full of hot summer squash with chopped pistachios and parsley

Giulia drizzling a bottle of Jovial Extra Virgin Olive Oil into a skillet of summer squash

Giulia holding skillet full of hot summer squash with chopped pistachios and parsley

A skillet full of hot summer squash with chopped pistachios and parsley
For the very last of this summer's squash, Giulia brought us this special recipe—Summer Squash with Pistachios. This lovely and simple side dish celebrates ...the change of seasons and the flavor of peak summer produce, as our smooth Extra Virgin Olive Oil allows the squash to shine. Quick to make and simply garnished with chopped pistachios and parsley, this is a side dish you can add to any meal in a flash. Giulia loves serving this with white fish!

Summer Squash and Pistachios

Ingredients

  • 3 medium-sized summer squashes (I prefer yellow but green works as well)
  • 3 tablespoons jovial Extra Virgin Olive Oil, divided
  • Salt to taste
  • ¼ cup roughly chopped pistachios (salted and roasted)
  • 2 tablespoons chopped parsley

Instructions

  1. Slice the squashes into ¼-inch thick rounds.
  2. Heat up 2 tablespoons of olive oil on medium-high heat in a large pan, once hot toss in the squashes and a few pinches of salt.
  3. Cover the squashes with a lid and let them cook for about 10 minutes, stirring them every few minutes or if they start to stick (if needed, add a few drops of water to avoid sticking). If you see them start to get some color, lower the heat to medium-low.
  4. While the squashes are cooking, chop the parsley (and pistachios if they are not already chopped) and set aside.
  5. Once the squashes look transparent and tender, turn off the heat and top with the parsley, pistachios, and remaining tablespoon of olive oil. Mix to combine and serve as a side. I love this dish as an accompaniment to white fish. Enjoy!