Roughly 3 ounces young summer squashcut into 1inch x 1inch pieces
2tablespoonshigh heat cooking oil
Kosher salt and fresh ground black pepper
Pinchof fresh chopped thyme
Fresh squeezed lemon juiceto taste
Heat the oil until nearly smoking in a wide saute pan, add the squash and cook until browned on one side, season lightly to taste with salt and pepper, then flip each piece of squash over to caramelize the uncooked side, add the shallots and thyme to the pan and cook for 2 minutes more.
Add the squash shoots and give the pan a quick toss, then cover the pan, reduce the heat to low, and allow the shoots to steam gently, keeping an eye on them to prevent over cooking.
When the squash shoots are just tender, add then butter and toss to coat the vegetables, then taste a piece for salt and pepper, adjust as needed, sprinkle with lemon juice to taste, then serve immediately.
The shallot here is optional, a little garlic, or no onion character at all would be fine too. Basil or mint could replace the thyme, use whatever you have on hand that sounds good. Sesame, soy, ginger and chili would be good additions too.