Provided by Jill Hammons (1998)
5-6 small yellow squash, cubed
1 large onion, chopped
1 tbs oil
1/4 cup of chicken broth or 1/4 cup of water with a bouillon cube
1 tbs butter
1 tsp basil
1 tsp oregano
1/2 tsp salt
1/4 tsp pepper
Saute onion in oil until golden brown. Add broth, butter, spices, and bring to a boil. Add squash. Reduce heat to medium and cover. Simmer for 10 minutes or until tender.
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