To all of my CSA Friends, I hope you are enjoying all that squash you are getting.  Try this!

This is a different angle on an old veggie. Even the kids will eat this one! If you’ve got fresh dill in your garden, substitute 2 to 3 fresh sprigs dill for the dried dill weed.

Dill Butter Squash Saute

 

Author: Sally Bess

Nutrition Information

• Serving size: 6oz
• Calories: 92 kcal

• Fat: 8g
• Saturated fat: 4.9g
• Carbohydrates: 5.2g
• Sugar: 1.2g
• Sodium: 63mg
• Fiber: 2g
• Protein: 1.6g
• Cholesterol: 20mg

Recipe type: Vegetable

Cuisine: American

Prep time:  5 mins

Cook time:  20 mins

Total time:  25 mins

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You can add Garlic, and other herbs use this as inspiration to eat more squash... one of the most nutritious foods on the planet.

Ingredients

• 2 sliced zucchini
• 2 sliced yellow squash
• ¼ cup butter
• salt and pepper to taste
• 2 tsp. dried dill weed (or a bunch of fresh)
• 1 tbsp. lemon juice

Instructions

1. Slice the zucchini and yellow squash. Place the sliced vegetables in a large skillet or saucepan with the butter. Saute over a medium-low heat for 10 minutes before seasoning with salt, pepper and dill.
2. Continue to saute for 10 additional minutes before adding the lemon juice. Stir the vegetables well and remove from heat. Serve hot.

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