Two-Season Squash Medley Recipe
Two-Season Squash Medley Recipe photo by Taste of Home

Two-Season Squash Medley Recipe

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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6-8 servings
Quick Contest Winning Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6-8 servings


  • 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

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.


  1. 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."

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