Yellow Squash & Carrot Saute Recipe

by Thomas Grossmann

• 1 large yellow squash, cut in half lengthwise and then sliced
• 1 carrot, chopped
• 1 small onion, chopped
• 1 garlic clove, minced
• salt, to taste
• black pepper, to taste
• 1/2 tablespoon olive oil
• 2 tablespoons chicken stock

Heat the olive oil in a saute pan. Add onions and saute for 2 minutes then add garlic and chopped carrots. Saute for another 3 minutes.

Add the squash and season with salt and pepper. Stir to combine.

Add the chicken stock and continue to saute until the carrots and squash are tender.

Serve

Serves 2-4