TRI COLOR SAUTEED SQUASH





This is a super easy recipe that we used to make all the time at my house (parent's house, that is) growing up and when we were older. There's a type of squash that you can get in Argentina that is round and green on the outside- kinda like zucchinicolor - and yellow on the inside. We would chop it in little cubes, and saute with onions. Sometimes my mom added eggs and scrambled it but I liked it without the eggs.



Because I can't find that specific squash I use any other winter squash available at the store, the small green and yellow ones and the long green (zucchini) and yellow one.








You'll need (for 2 servings, or 1, depending):

1 of each squash = 4 total
1 onion
3 garlic cloves
Parmesan cheese
salt
3 tbsp of olive oil.

Chop the onion and the garlic and saute in the olive oil on medium heat. Once they're almost translucent add the chopped squashes and cook on medium heat until everything is cooked. Salt to taste and add Parm cheese on top.

Enjoy!

1 comment:

Talita said...

Iummi, it look so good!