Squash+mushrooms
This is my go-to side dish. Quick easy, and loved by all. Well. Except for people who hate squash and/or mushrooms. Oh well.
ingredients:
2 TB olive oil
1 clove crushed garlic
1 italian squash
1 yellow squash
1 carton of whole mushrooms
1 TB butter
salt
pepper
Wash the squash and the mushrooms well. I like to take a peeler and take off stripes of the squash, but you don’t have to, it just looks nice.
Slice the squash into rounds, set aside. In a pan over medium high heat, warm the olive oil and garlic, then add the squash. Keep turning and watching them until they get a little soft, keep ’em moving.
Once they start to brown a tiny bit, add the mushrooms and the butter. The mushrooms will act like little sponges and soak up all the flavorful goodness. Season with salt and pepper.
You know I am a huge fan of all things cooked/baked by Jenn, but even that can’t win me over on squash and mushrooms. Ugh and ughier. Now, I’m happy to talk about winter squash, but that is a whole different animal. Er, vegetable.