Local and Seasonal Recipes, Menus and More
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INGREDIENTS 3 cups yellow squash, chopped into large cubes 1/2 sweet onion, chopped finely 1/2 cup oil-packed sun-dried tomatoes with the oil 1 teaspoon each dried basil, thyme and parsley DIRECTIONS Combine ingredients in a large covered saucepan. Cook covered over medium heat, stirring occasionally, until squash is cooked to desired consistency. Serve hot or at room temperature. Copyright © 2011 Stefanie Samara Hamblen |
