Two-Season Squash Medley
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6-8 servings.
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
Ingredients
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2 tablespoons butter
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2 tablespoons olive oil
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1 medium yellow summer squash, sliced
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1 medium zucchini, sliced
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3/4 pound butternut squash, peeled, seeded and julienned
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1 medium onion, sliced
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1 medium green pepper, julienned
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1 medium sweet red pepper, julienned
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3 to 4 garlic cloves, minced
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1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
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1/4 teaspoon garlic salt
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1/4 teaspoon pepper
Directions
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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.
Nutrition Facts
1 cup: 97 calories, 6g fat (2g saturated fat), 8mg cholesterol, 90mg sodium, 10g carbohydrate (4g sugars, 3g fiber), 2g protein.
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