This simple spread is amazing slathered on freshly-toasted whole grain bread—or this week’s muffins!
2 pounds summer squash
¼ cup olive oil or butter
2 minced shallots, garlic cloves or a combination of both
Sea salt and fresh ground pepper
1. Coarsely grate the squash. Let it drain in a colander for 3 to 4 minutes.
2. In a deep skillet, heat the olive oil/butter. Sauté the shallots or garlic briefly. Add the squash and toss. Cook and stir over medium to medium-high heat until the squash reaches a spreadable consistency, about 15 minutes. Allow to cool to room temperature before serving.