Yellow Squash with Corn Edamame Dill Recipe

Yellow Squash With Corn Edamame Dill Recipe

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

1. In a medium saucepan of boiling salted water, cook the edamame until tender, about 10 minutes
2. Drain and set aside
3. Steam the squash and corn until just tender, 3 to 4 minutes
4. Set aside
5. In a large saucepan, heat the oil over medium heat
6. Stir in the dillweed, lemon juice and cayenne
7. Add the cooked edamame, squash and corn
8. Season with salt to taste
9. Toss to combine and simmer until hot, about 3 minutes
10. Serve immediately

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