This summer our garden has been slow to produce, probably due to the wet cold spring we had BUT holy cow did my squash grow! My squash plants are so robust and have been kicking out produce for over a week now with more on the way. No end in sight. I’ve had to get creative cooking squash with something every night!
This recipe I will give at the end has been my favorite by far!
Yellow squash sautéed with red sweet peppers, Brussels sprouts and onions. Toward the end you can add broccoli or other veggies that do not need as long to cook. I paired this veggie side with Penne in a Parmesan cream sauce with fresh cherry tomatoes. The squash recipe is at the bottom.
Ingredients for Veggie mix: makes 4 servings
- 15 Brussels sprouts (cut in halves)
- 1 red sweet pepper (cut in inch cubes)
- 1 small onion (cut in inch cubes)
- 2 cups chopped yellow squash (inch cubes)
- Slat & pepper
- Oil for cooking
Live Love Littleton 