squash medley
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My family loves squash,this is one way I make it.I like to season with bouillon cubes sometimes.They can be very salty,so I don't use salt,you may want to taste and see if you require additional salt.I often add chayote to this medley,use whatever squash you like. I think the key to this dish is not to over cook the squash,you want it just tender. I like to make an omelette out of the leftovers just add some cheese,mushrooms are good too.
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yield
3 -4
prep time
10 Min
cook time
10 Min
method
Saute
Ingredients For squash medley
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1 tablespoon olive oil
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1 tablespoon butter
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1/2 c white onion,sliced thin
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2 small zucchini sliced
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2 small yellow squash,sliced
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2 small mexican squash,sliced
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3-4 cloves crushed garlic
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1/2 vegetable bouillon cube,mashed
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black pepper,to taste
How To Make squash medley
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1Heat olive oil in a large skillet,add butter and onions,sauté until onions are just soft.Add vegetables and half a bouillon cube,sauté just until tender,season with pepper.
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