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Squash Medley

squash medley

2 tablespoons butter
2 tablespoons olive oil
1 medium yellow summer squash, sliced
1 medium zucchini, sliced
3/4 pound butternut squash, peeled, seeded and julienned
1 medium onion, sliced
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
3 to 4 garlic cloves, minced
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1/4 teaspoon garlic salt
1/4 teaspoon pepper
In a large skillet, heat butter and oil over medium heat. Add vegetables, garlic and thyme. Cook and stir until tender, about 15 minutes. Add garlic salt and pepper. Yield: 6-8 servings.