Sautéed Baby Squash with Scallions

Ingredients

• 3 tablespoons flat-leaf parsley chopped
• 20 servings pepper freshly ground
• 20 servings salt 
• 1 bunch scallions finely chopped
• 1 large shallots finely chopped (large)
• 1.3 pounds baby squash halved
• 2 tablespoons butter unsalted

Equipment

• frying pan

Directions

1. In a large skillet, melt the butter.
2. Add the squash, scallions and shallot and season with salt and pepper. Cover and cook over moderate heat, stirring occasionally, until the squash is tender and lightly browned, 8 minutes. Stir in the parsley and serve right away.