Recipe for Sugar Snaps and Baby Butternut Squash

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Yield:

Ingredients:

Amount	Ingredient
2 lb	sugar snap peas, stems and strings removed
2 lb	baby zucchini or patty pan squash
	or large zucchini sliced into 1/4-inch rounds
3 tbl	butter
1 tbl	vegetable oil
2 clv	garlic, minced
2 tsp	dried oregano
1/2 tsp	salt

Instructions:

Instructions: Blanch the peas and squash in a large saucepan of boiling water for 3 minutes.

Rinse under cold water to stop the cooking. Heat the butter and oil in a large skillet until melted. Add the garlic and saute until golden. Add the vegetables and cook, stirring, until they are tender-crisp. Sprinkle with the oregano, salt and pepper.

Serves 8

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