Medley of Zucchini, Chayote and Yellow Squash |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 14 |
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Squash was served at the first Thanksgiving, but chayote-common to southwestern cooking-has only recently been sold nationwide. Cilantro, garlic and chives accent this dish. Ingredients:
6 tablespoons (3/4 stick) butter |
1 1/2 cups finely chopped white onion |
1 1/2 tablespoons minced garlic |
2 3/4 poundschayote squash, peeled, pitted, cut crosswise into 1/4-inch slices |
18 ounces zucchini, cut crosswise into 1/4-inch slices |
14 ounces yellow crookneck squash, cut crosswise into 1/4-inch slices |
3 tablespoons chopped chives |
3 tablespoons chopped fresh cilantro |
Directions:
1. Melt butter in large pot over medium heat. Add onion and garlic; sauté 2 minutes. Add all squash. Reduce heat to medium-low. Cover; cook until just tender, stirring occasionally, about 25 minutes. Mix in herbs. Season with salt and pepper.
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