Gingered Squash Saute
This vibrant veggies saute puts summer's bounty in the spot light. "The recipe comes from a 20-year-old cookbook, but I still use it, especially when produce from our garden is plentiful," Ruth Andrewson notes from Peck, Idaho.
Reviews
I have made this 2 or 3 times and we really like it. To begin with, I always like my vegetables sort of "chunked" like this rather than sliced. I think it gives the dish a little more body. We aren't a family that likes the veggies still "crispy" or crunchy. So I did saute (and stir) everything for closer to 8 minutes before I put the lid on to let it steam. I also left out the salt and used fresh ginger and a little fresh rosemary.