Recipe courtesy of Harvard University Dining Services
- 4 small yellow squash or 3 medium
- 1 to 2 tablespoons olive oil
- 2 teaspoons fresh sage, chopped fine
- Salt and pepper to taste
Slice squash into disks about 1/8 inch thick. Warm 1 tablespoon of olive oil in a medium-sized sauté pan over medium heat. Add squash, turning frequently, and cook until just tender. If squash dries out while cooking, drizzle with remaining tablespoon of olive oil; toss to coat.
Sprinkle with sage, salt and pepper to taste, and toss.
Nutritional information per serving (1/4 of recipe) :
Calories: 80 ⁄ Protein: 1 g ⁄ Carbohydrate: 4 g ⁄ Fiber: 1 g ⁄ Sodium: 40 mg*
Saturated fat: 1 g ⁄ Polyunsaturated fat: 0.5 g ⁄ Monounsaturated fat: 6 g
Trans fat: 0 g ⁄ Cholesterol: 0 mg
*dash of salt used in recipe analysis
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