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Two-Season Squash Medley

 Two-Season Squash Medley
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
6-8 ServingsPrep/Total Time: 30 min.

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.