Summer Squash with Dill and Lime

This is another one of those non-recipes that is really just throwing things together in a simple, but effective way.

Quantities will really depend on how many folks you are cooking for, although I quite like the leftovers topped with a fried egg or cooked into scrambled eggs the next day.

Summer Squash with Dill and Lime

For 2-3 Servings:

2 tbsp coconut oil

1 tsp fennel seed, crushed well

1 tsp coriander seed, crushed well

½ - 1 tsp ground pepper

2-3 summer squash (this recipe works for ANY variety), cut into bite sized chunks. You want roughly 1 cup per person. It will cook down.

1 sweet onion chopped (Optional)

1 bunch fresh dill, fronds removed and chopped. (I like to reserve the stems in a bag in the freezer to put in stocks)

1 lime

Salt to taste

Heat oil over medium high heat in a pan large enough to hold all your squash. Add fennel, coriander, and black pepper. Cook until fragrant.

Add onion, if using, and cook until translucent, then add squash. Stir to coat well in spices and oil and then cover and let cook for about 7-8 minutes, stirring occasionally. You want it to start to soften, but not disintegrate.

Once cooked to your liking add the dill and lime juice and stir to combine. Put the cover back on and let sit for 5 minutes for the flavours to meld. Sprinkle with salt to taste. Enjoy!

(Not for nothing, this makes a super quick and easy pasta dish. Just sayin’ . . .)