Two-Season Squash Medley Recipe

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Ingredients:

Serving

2 tbsp butter
2 tbsp olive oil
1 medium yellow summer squash, sliced
1 medium zucchini, sliced
3/4 lb 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 tbsp minced fresh thyme
1/4 tsp garlic salt
1/4 tsp pepper

Directions:

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. Yield: 6-8 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	121.89 Kcal (510 kJ)
Calories from fat	76.74 Kcal
		% Daily Value*
Total Fat	8.53g	13%
Cholesterol	10.18mg	3%
Sodium	23.7mg	1%
Potassium	322.52mg	7%
Total Carbs	11.44g	4%
Sugars	3.08g	12%
Dietary Fiber	2.39g	10%
Protein	1.39g	3%
Vitamin C	55.9mg	93%
Vitamin A	0.6mg	20%
Iron	0.7mg	4%
Calcium	40.9mg	4%

Amount Per 100 g
Calories	94.96 Kcal (398 kJ)
Calories from fat	59.78 Kcal
		% Daily Value*
Total Fat	6.64g	13%
Cholesterol	7.93mg	3%
Sodium	18.47mg	1%
Potassium	251.27mg	7%
Total Carbs	8.91g	4%
Sugars	2.4g	12%
Dietary Fiber	1.87g	10%
Protein	1.08g	3%
Vitamin C	43.5mg	93%
Vitamin A	0.5mg	20%
Iron	0.5mg	4%
Calcium	31.9mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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