Cast Iron Summer Veggies with Pan Sauce
4 lb. summer squash, cut into large chunks
6 shallots, quartered
Extra virgin olive oil
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
2 cups chicken or vegetable stock
4 ounces unsalted butter, cut into pieces
Handful or two of mixed fresh herb leaves, such as chive, basil, parsley or mint
Mustard greens, tough stems removed, for garnish,
Squash blossoms, for garnish
Heat a large cast iron skillet (or 2 skillets if you don’t have one large enough) over high heat until smoking. Combine the squash and shallots in a large bowl and toss with olive oil and season with salt and pepper.
Add the vegetables to the hot skillet and cook, in batches, until well caramelized, tossing occasionally, 6 to 8 minutes per batch. Remove to a baking sheet as they are browned. Add the wine and stock to the skillet and bring to a boil, add back the vegetables and simmer until the vegetables are cooked through.
Add the butter pieces and toss to mount the butter into the sauce. Stir in the herbs. Serve, garnished with the mustard greens and squash blossoms.