I always have dried herbs on hand, so that is what I'm using today. Once my garden gets going this year (hopefully) I will have plenty of fresh herbs to use. :)
This recipe works will with any green squash - if you can't find "Mexican Squash." Just use what you can find.
Here's what you'll need:
|4 Mexican Squash, salt, freshly ground black pepper, dry basil, butter, onion and garlic|
It sounds more complicated than it is. Thank goodness for pictures!!
Put some butter in a pan (I think I used about a Tablespoon), and let it melt.
Serve as an easy side to any meal. I served it with my Apricot Mustard Chicken with Almonds, and Carrot Cake for dessert.
Here's the recipe:
Basil Mexican Squash
4 Mexican Squash, washed and cut
1/2 small onion, diced
1 clove of garlic, minced
1 Tablespoon butter
1 tsp dry basil
freshly ground black pepper
Melt the butter in a saute pan. Add all ingredients and toss to combine. Cook with the lid on for 5 minutes, stirring occasionally.