Two-Season Squash Medley Recipe

Two-Season Squash Medley Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

Both winter and summer squash star in this fun, colorful vegetable stir-fry. I've cooked in several restaurants and for many guests in my home, and this dish has been well-received for years. —Mary Beth LaFlamme, Eagle Bridge, New York

This recipe is:

Contest Winning

Quick

[X]

Rate Two-Season Squash Medley Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Two-Season Squash Medley Recipe

Prep/Total Time: 30 min.

Yield: 6-8 Servings

15 15 30

Ingredients

2 tablespoons butter
2 tablespoons olive oil
1 medium yellow summer squash, sliced
1 medium zucchini, sliced
3/4 pound butternut squash, peeled, seeded and julienned
1 medium onion, sliced
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
3 to 4 garlic cloves, minced
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1/4 teaspoon garlic salt
1/4 teaspoon pepper

Directions

In a large skillet, heat the butter and oil over medium heat. Add vegetables, garlic and thyme. Cook and stir until tender, about 15 minutes. Add garlic salt and pepper. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 cup) equals 97 calories, 6 g fat (2 g saturated fat), 8 mg cholesterol, 90 mg sodium, 10 g carbohydrate, 3 g fiber, 2 g protein.

Originally published as Two-Season Squash Medley in Taste of Home August/September 1997, p29