| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Vegetables |
6 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Crookneck squash |
| 1/4 |
c |
Butter |
| 1 |
tb |
Olive oil |
| 1 |
|
Onion; medium, chopped fine |
| 1/2 |
c |
Water chestnuts; finely chop |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
INSTRUCTIONS
Wash and scrape squash. Slice thinly into a bowl and set aside.
In a large skillet, heat butter and olive oil. Add onion and saute 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 saute. Cover and cook on low heat 15 to 20 minutes, or
until squash is tender.
From: "Clarita's Cocina"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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