Friday, May 2, 2008

Gingered Squash Saute

Gingered Squash Saute
from Taste of Home's Light and Tasty Annual Recipes 2003
Serves: 9
1 pound yellow summer squash, sliced
1/2 pound small zucchini, sliced
1 medium onion, thinly sliced
1 medium green pepper, julienned
4 teaspoons butter
3 mediums tomatoes, quartered
3/4 teaspoon salt
1 teaspoon fresh ginger, grated
In a skillet saute squash, zucchini, onion and green pepper in butter for 1 min. Cover and cook over medium heat for until tender. Add tomatoes, salt and ginger. Cover and cook 2-3 minutes.

*Note - My family loves squash. This was a particularly delicious way to satisfy our squash craving. I was hesitant about the onion and the tomatoes, but shouldn't have been. The onion added wonderful flavor and the store-bought tomatoes tasted fresh. Did that few minutes of cooking make them zing like a home-grown wonder? I did leave out the green pepper, only because the part of one I had in the fridge was no longer useable.

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