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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Both winter and summer squash star in this fun, colorful vegetable stir-fry. I've cooked in several restaurants and for many guests in my home, and this dish has been well-received for years. Mary Beth LaFlamme, Eagle Bridge, New York Ingredients:
2 tablespoons butter |
2 tablespoons olive oil |
1 medium yellow summer squash, sliced |
1 medium zucchini, sliced |
3/4 pound 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 tablespoon minced fresh thyme or 1 teaspoon dried thyme |
1/4 teaspoon garlic salt |
1/4 teaspoon pepper |
Directions:
1. 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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