Sautéed Yellow Squash and Carrots
When the food on your plate is colorful, you know you're eating well. This side dish is a good example of a colorful recipe.
INGREDIENTS | SERVES 6
- 2 tablespoons olive oil
- 2 shallots, minced
- 2 carrots, sliced
- ¼ cup water
- 3 yellow summer squash, sliced
- ½ teaspoon salt
- ⅛ teaspoon white pepper
- ½ teaspoon dried sage leaves
In large saucepan, heat olive oil over medium heat. Add shallot; cook and stir 2 minutes. Add carrot; cook and stir 2 minutes.
Add water and bring to a simmer. Cover saucepan; simmer 3 minutes.
Add squash, stir, and raise heat. Simmer until liquid evaporates, stirring occasionally.
Add salt, pepper, and sage leaves; cover and let stand off heat 3 minutes. Stir and serve.
Calories: 83.86
Fat: 4.88 grams
Saturated Fat: 0.70 grams
Carbohydrates: 9.67 grams
Sodium: 215.07 mg
Summer Squash
There are two basic kinds of squash: summer and winter. Summer squash are thin skinned and tender, cook quickly, and can be served raw. They include yellow squash and zucchini. Winter squash are hard, with thick shells, and they must be cooked before eating, like pumpkins, butternut squash, and acorn squash.
