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Yellow Squash with Sun-dried Tomatoes
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
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