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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 3 |
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This was another dish that Richard Hetzler, from the American Indian Museum in Washington, DC. prepared for us. I loved this dish. It was simple, elegant and very tasty. Ingredients:
3 large shallots (sliced) |
12 yellow squash (patty pan) |
3 tablespoons unsalted butter |
salt and pepper |
Directions:
1. Clean and cut the squash in half and reserve.
2. In a large saute pan, melt the butter and lightly saute the shallots until soft and clear.
3. Add the squash into the pan with the shallots and saute for about 5-8 minutes until tender.
4. Season with salt and pepper.
5. Bon Appetit!
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