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Dill and Butter Squash
September 30, 2006

One of my favorite ways to have summer squash. I've been making it for years. I cook this in layers....first carrots cut on the diagonal, then yellow squash, zucchini, maybe some green peppers, and then mushrooms, shaking dill between each layer. Drizzle some olive oil on top, lots of garlic and about a tablespoon of butter. Cover tightly and just let it cook very slowly, around 20 mins or so, depending on the amount you're cooking and how tender you like your vegies. No need to stir. We also like to put it on top of our fresh pasta. So good!!!

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