Two Season Squash Medley - cooking recipe

Ingredients

2 Tbsp. butter or margarine
2 Tbsp. olive or vegetable oil
medium yellow summer squash, sliced
1 medium zucchini, sliced
3/4 lb. butternut squash, peeled, seeded and julienned
1 medium onion, sliced
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
3 to 4 garlic cloves, minced
1 Tbsp. minced fresh thyme or 1 tsp. dried thyme
1/4 tsp. garlic salt
1/4 tsp. pepper

Preparation

In a large skillet, heat butter and oil over medium heat. Add vegetables, garlic and thyme. Cook and stir until tender, about 15 minutes. Add garlic salt and pepper.