Squash & Carrot Saute

I want quick cooking on a Friday night. The last thing I want to do is spend the evening cooking. If it weren’t for us working toward a goal (one that requires a lot of money) believe you me we would be out and dining somewhere, anywhere, other than at my house on a friday night. This recipe is a wonderful side dish for a quick steak not to mention that it is just plain old wonderful.

It's buttery and the carrots are tender crisp. I'll be making this more often. Much more often.

By the way, Baby Cakes does not like squash at all, funny because he ate almost the entire dish of it. lol.


Squash & Carrot Saute
adapted from Simple & Delicious February/March 2011, p28

2 medium carrots, sliced
1/2 tablespoon olive oil
4 tablespoons butter
3 yellow summer squash, sliced
1 medium onion, chopped
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper

In a large skillet, saute carrots in oil and butter until crisp-tender. Add the remaining ingredients; saute 10-15 minutes longer or until vegetables are tender.


Yum-ee,