Dill Butter Squash Saute
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:
Cook time:
Total time:
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
- 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.
- Continue to saute for 10 additional minutes before adding the lemon juice. Stir the vegetables well and remove from heat. Serve hot.