squash medley
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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prep time
10 Min
cook time
10 Min
method
Saute
yield
3-4 serving(s)
Ingredients
- - 1 tablespoon olive oil
- - 1 tablespoon butter
- - 1/2 c white onion,sliced thin
- - 2 small zucchini sliced
- - 2 small yellow squash,sliced
- - 2 small mexican squash,sliced
- - 3-4 cloves crushed garlic
- - 1/2 vegetable bouillon cube,mashed
- - black pepper,to taste
How To Make squash medley
-
Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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