Finally, a summer squash recipe with texture and flavor! Delicious alongside a small serving of protein!

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Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat butter and olive oil in a large skillet over medium heat until butter begins to foam, 3 to 5 minutes. Add almonds and stir until lightly browned, 3 to 4 minutes. Remove almonds with a slotted spoon and set aside in a large bowl.

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  • Add corn kernels and onion to the hot skillet. Saute until they begin to brown, about 10 minutes. Remove corn and onions with the slotted spoon and add to the reserved almonds.

  • Place summer squash and carrots in the skillet and saute until they begin to brown, about 10 minutes. Add corn, onion, and almond mixture back to the skillet. Mix to combine and serve.

Nutrition Facts

226 calories; protein 4.7g; carbohydrates 18.8g; fat 16.3g; cholesterol 15.3mg; sodium 75.7mg. Full Nutrition
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