Medley of Squash
Serves 5-6. Recipe is by Corinne Cook.
2 tbls. butter
2 tbls. olive oil
4 medium yellow squash (I used straightneck and crookneck), chopped or sliced
1 or 2 small zucchini, sliced
½ bell pepper, chopped
½ onion, coarsely chopped
Salt, black pepper and pinch of cayenne, to taste
1 tbl. chopped fresh parsley
2 green onions, chopped
1. In large skillet heat butter and oil together until melted. On medium-high heat, quickly sauté squash, zucchini, bell pepper and onion together. Season to taste with salt, black pepper and cayenne. Stir occasionally to prevent sticking or burning. Lower heat and continue cooking until vegetables are cooked, about 10-12 minutes.
2. At the end of the cooking time, add chopped parsley and green onions. Stir and serve.