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
- 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
- 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.
Originally published as Two-Season Squash Medley in Taste of Home August/September 1997, p29
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Reviewed Oct. 16, 2009 Edited Sep. 24, 2013
"This is an excellent recipe which always draws compliments. I make this every year at Thanksgiving."