Sauteed Yellow Squash and Carrots

By krystallondon

When the food on your plate is colourful, you know you're eating well. This side dish is a good example of a colourful recipe.

Ingredients

• 2 tbsp olive oil
• 2 shallots, minced
• 2 carrots, sliced
• 1/4 cup water
• 3 yellow summer squash, sliced
• 1/2 tsp salt
• 1/8 tsp white pepper
• 1/2 tsp dried sage leaves

Preparation

Step 1

1. 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.

2. 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.

Nutrients per serving

83.86 calories, 4.88 g fat (0.70 saturated) 9.67 g carbohydrates, 215.07 mg sodium

SUMMER SQUASH
There are two basic kids 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.