Sauteed Summer Squash with Almonds
2 tablespoons butter
2 tablespoons olive oil
¼ cup sliced almonds
2 ears fresh sweet corn
kernels cut from the cob
½ cup chopped onion
1 pound summer squash
cored and thinly sliced
peeled and thinly sliced
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.
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.
There are no reviews for this recipe yet, use a form below to write your review