Name: Two-Season Squash Medley
Prep time: 15 min
Cook time: 15 min
Yield: 6
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 -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Two-Season Squash Medley

1. 2 tablespoons butter -

2. 2 tablespoons olive oil -

3. 1 medium yellow summer squash, sliced -

4. 1 medium zucchini, sliced -

5. 3/4 pound butternut squash, peeled, seeded and julienned -

6. 1 medium onion, sliced -

7. 1 medium green pepper, julienned -

8. 1 medium sweet red pepper, julienned -

9. 3 to 4 garlic cloves, minced -

10. 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme -

11. 1/4 teaspoon garlic salt -

12. 1/4 teaspoon pepper -

How to cook deliciously - Two-Season Squash Medley

1. Stage

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.