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Two-Season Squash Medley

5 | 3 Reviews
Total Time:Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Mary Beth LaFlamme, Eagle Bridge, New York

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 08, 2022

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

TEST KITCHEN APPROVED

Two-Season Squash Medley

Contest Winner
5 | 3 Reviews Add your review
Yield:6-8 servings
Prep:15 min
Cook:15 min
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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
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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.

Nutrition Facts

1 cup: 97 calories, 6g fat (2g saturated fat), 8mg cholesterol, 90mg sodium, 10g carbohydrate (4g sugars, 3g fiber), 2g protein.
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