Dill And Butter Squash Recipes

DILL AND BUTTER SQUASH

Steps:

• Slice the zucchini and yellow squash. Place the sliced vegetables in a large skillet or saucepan with the butter. Saute over a medium-low heat for 10 minutes before seasoning with salt, pepper and dill.
• Continue to saute for 10 additional minutes before adding the lemon juice. Stir the vegetables well and remove from heat. Serve hot.

SUMMER SQUASH WITH DILL

Steps:

• Slice the squash into thin slices (1/4 to 1/2 inch thick). If it is a very large squash, you can cut these into halves or quarters to avoid serving large disks.
• Heat a sauté pan over medium-high heat; spray with cooking spray.
• Add the squash and sauté several minutes or until tender-crisp (overcooking will produce squishier squash--when it starts looking soft, stop!)
• Toss with margarine and dill in the pan, stirring until evenly coated, and cook for another minute or so.

DILLED SUMMER SQUASH

Steps:

• In a large saucepan, combine the squash, water and onion. Bring to a boil. Reduce heat. Cover and simmer for 10-15 minutes or until tender; drain. Stir in butter, dill and pepper.,

DILLED SUMMER SQUASH

Steps:

• Melt butter in a large skillet over medium-high heat.
• Thoroughly wash zucchini and squash, and remove ends.
• Slice squash and zucchini lengthwise, then cut halves into thin slices.
• Add garlic, dill and onions to skillet, and cook for about a minute, stirring constantly.
• Add remaining ingredients and cook 2-3 minutes, stirring frequently.
• Cover, reduce heat to medium-low and simmer 3 minutes or until crisp and tender.
• If there is too much water left in the pan, increase heat to medium-high and simmer uncovered until gone, stirring frequently.