SAUTEED SQUASH TRIO

1 lb butternut squash, peeled and cubed

1 cup chopped red bell peppers

1 cup chopped red onion

2 tbsp olive oil

2 tbsp butter

1 lb zucchini and yellow squash, cubed

1/4 cup chicken or vegetable broth

1 tsp chopped fresh thyme

In a saucepan of boiling (salted, if desired) water, cook butternut squash 3 minutes or until fork tender. Drain.

In a skillet, combine butter and olive oil. Cook peppers and onions in mixture 3 minutes.

Add the cooked squash and the remaining ingredients to the skillet and cook 5 minutes.

Yield: 6 servings

recipe First for women 2010