Two-Season Squash Medley

Taste of Home

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

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.

Nutritional Facts
1 cup: 97 calories, 6g fat (2g saturated fat), 8mg cholesterol, 90mg sodium, 10g carbohydrate (4g sugars, 3g fiber), 2g protein

[Ed. note: You can find more Taste of Home zucchini recipes here.]

 

Categories: 
SidesVegetarian
Yield: 
6-8 servings

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