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Yellow Squash with Tarragon
Source: Burt Wolf's Menu Cookbook
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Active Time:  10 Minutes
Total Time:  10 Minutes
Yield:  Makes 4 servings
RECIPE INGREDIENTS
1 pound yellow squash or 2 medium, cut into half-moons 1/4-inch thick
For the Sauce:
2 tablespoons olive oil
1 clove garlic, pressed
3/4 teaspoon chopped fresh tarragon, or 1/4 teaspoon dried
1/2 teaspoon salt
4 scallions, sliced
DIRECTIONS
In a saucepan with a steamer, steam the yellow squash for 4 minutes or until tender.
FOR THE SAUCE:
In a bowl, combine the olive oil, garlic, tarragon, and salt. Stir in the scallions.
Toss the cooked yellow squash in the sauce and serve.
Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
Harvest Sides
Simple Side Dishes
Nutrition Facts per Serving
Yield: Yield:  Makes 4 servings
Calories: 111
Sodium: 307mg
Fiber: 4g
Carbohydrates, Total: 11g
Protein: 3g
% Cal. from Fat: 57%
Fat. Total: 7g
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