Sauteed Crookneck Squash
Yield
6 servingsPrep
15 minCook
40 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | pounds |
winter squash
crockneck |
|
| ¼ | cup |
butter
|
|
| 1 | tablespoon |
olive oil
|
|
| 1 | medium |
onions
chopped fine |
|
| ½ | cup |
water chestnuts
finely chop |
*
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | kg |
winter squash
crockneck |
|
| 59 | ml |
butter
|
|
| 15 | ml |
olive oil
|
|
| 1 | medium |
onions
chopped fine |
|
| 118 | ml |
water chestnuts
finely chop |
*
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
Directions
Wash and scrape squash.
Slice thinly into a bowl and set aside.
In a large skillet, heat butter and olive oil.
Add onion and sauté until limp.
Add the water chestnuts and continue cooking at low heat until chestnuts appear golden.
Add sliced squash and seasonings and stir to mix thoroughly with the sauté.
Cover and cook on low heat 15 to 20 minutes, or until squash is tender.
