Dill and Butter Squash

Dill and Butter Squash

42

"This is a different angle on an old veggie. Even the kids will eat this one! If you've got fresh dill in your garden, substitute 2 to 3 fresh sprigs dill for the dried dill weed. "

Ingredients

25 m {{adjustedServings}} servings 92 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 92 kcal
  • 5%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 5.2g
  • 2%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 63 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. Continue to saute for 10 additional minutes before adding the lemon juice. Stir the vegetables well and remove from heat. Serve hot.
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Reviews

42
  1. 60 Ratings

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While I wouldn't call this "a different angle on an old veggie" as the submitter describes, it doesn't take away from the fact that this is just plain simple and good. No need to measure, just s...

Great taste. I made the following changes: 2 garlic cloves (minced) sauted w/ the zucchini & squash, 1.5 tsp dill, cut back on butter & used some olive oil instead

This is a versatile recipe. You can change it anyway you like. I used fresh lemon for the lemon juice and did it give it a kick. Also, I used fresh dill weed. During the summer months I will...