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Yellow Squash with Corn Edamame Dill
Yellow Squash With Corn Edamame Dill
Ingredients
Makes 4 servings
- 1 cup shelled fresh or frozen edamame
- 1 medium yellow summer squash, halved lengthwise and cut into 1/2-inch slices
- 1 cup fresh or frozen corn kernels
- 2 tablespoons olive oil
- 1/2 cup chopped fresh dillweed
- 1 teaspoon fresh lemon juice
- 1/8 teaspoon ground cayenne
- salt
Method
- In a medium saucepan of boiling salted water, cook the edamame until tender, about 10 minutes
- Drain and set aside
- Steam the squash and corn until just tender, 3 to 4 minutes
- Set aside
- In a large saucepan, heat the oil over medium heat
- Stir in the dillweed, lemon juice and cayenne
- Add the cooked edamame, squash and corn
- Season with salt to taste
- Toss to combine and simmer until hot, about 3 minutes
- Serve immediately
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Acorn Squash:Boil squash and onion with bouillon cubes in just enough water to float squash (too much water will make the squash watery and tasteless) Drain well Add butter and stir Continue Reading →