Serves: 6 as a main or 10 as an appetizer • Time: 45 minutes
At his Boston and New York City restaurants, Jamie Bissonnette serves this romesco, a nut and red pepper-based sauce originally from Catalonia, over squash cooked a la plancha (grilled). We simplify the preparation by sautéing the squash in a cast iron skillet. The sauce is also great spread onto crusty bread or served as a dip.
- 10 Tbsp. extra-virgin olive oil
- 2 onions, diced
- 2 garlic cloves, sliced
- Salt and pepper
- 2 cups marcona almonds
- 3 Tbsp. paprika
- 1 tsp. coriander
- 5 tomatoes, diced
- 1 red pepper, diced
- 2 bay leaves
- 1 cup white wine
- 2 Tbsp. white wine vinegar
- 20 oz. summer squash (about 3), such as zucchini or yellow squash, coarsely chopped
- 6 garlic cloves, peeled and cut in half
- Zest and juice of 1 lemon
- Microgreens, for garnish
- Mint, for garnish
1. Heat 2 tablespoons of the olive oil in a large skillet over moderate heat. Add the onions and garlic and season with salt and pepper. Once the onions become tender, add the almonds, paprika, and coriander and toast for 4 minutes. Add the tomatoes and pepper and cook until tender.
2. Deglaze the skillet by adding the white wine and scraping the bottom of the skillet with a wooden spoon. Add the bay leaves and continue to cook until the wine reduces. Once the wine has reduced, add ½ cup water, cover, and cook until the nuts are tender.
3. While still hot, transfer the mixture to a blender or food processor and purée until smooth. Add 6 tablespoons olive oil and vinegar.
4. Meanwhile, heat the remaining 2 tablespoons olive oil in a large cast iron skillet over moderate heat. Add the summer squash and garlic and sauté, carefully tossing, until browned, about 6 minutes. Remove from the heat and stir in the lemon juice.
5. To serve, distribute the squash onto 6 serving plates. Dollop the romesco over the squash and garnish with microgreens and mint.