Sautéed Yellow Squash with Garlic, Pecans and Sage

Of the herbs I've been growing this summer, the one I've found most challenging to incorporate into my cooking is sage--perhaps because I associate it more with fall and winter dishes. It is, after all, a Thanksgiving staple. Combine it with onion and chicken stock and you have "the flavor of Thanksgiving" right there.

I found some recipes on the web that combine yellow squash with sage, which sounded like an intriguing combination. California Olive Ranch, the maker of my favorite olive oil, has a recipe for roasted yellow squash with pecans and sage that inspired this dish.

Sautéed Yellow Squash with Garlic, Pecans and Sage
Inspired by Roasted Summer Squash with Sage-Pecan Pesto by California Olive Ranch

1/4 cup pecan halves, coarsely chopped
3 garlic cloves, minced
2 tbsp. olive oil
6 summer squash, cut into 1/4-inch slices
Salt, to taste
Pinch of red chili pepper flakes
2 tbsp. fresh chopped sage
Grated pecorino-romano cheese

1. Heat a small frying pan over medium-low heat. Add pecans and cook until fragrant, about 6-8 minutes, stirring occasionally to prevent nuts from burning. Set aside to cool.

2.  Heat olive oil in a medium frying pan over medium heat. Add garlic and sauté 1 minute until fragrant. Add the squash and sauté until lightly browned, turning occasionally, for about 10 minutes. Season with salt and a pinch of red chili pepper flakes. Add the sage, stir to combine, and cook another couple minutes until fragrant. Serve topped with grated pecorino-romano cheese.