How To Make Sauteed Summer Squash with Almonds
Crunchy and buttery, this sauteed summer squash is made with carrots and corn. Plus, the nutty bite from almonds pairs perfectly with your favorite protein.
Serves:
Ingredients
- 2tbspbutter
- 2tbspolive oil
- ¼cupalmonds,sliced
- 2earssweet corn,fresh, kernels cut from the cob
- ½cuponion,chopped
- 1lbsummer squash,cored and thinly sliced
- 2carrots,peeled and thinly sliced
Instructions
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Heat butter and olive oil in a large skillet over medium heat until butter begins to foam, 3 to 5 minutes. Add almonds and stir until lightly browned, 3 to 4 minutes. Remove almonds with a slotted spoon and set aside in a large bowl.
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Add corn kernels and onion to the hot skillet. Saute until they begin to brown, about 10 minutes. Remove corn and onions with the slotted spoon and add to the reserved almonds.
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Place summer squash and carrots in the skillet and saute until they begin to brown, about 10 minutes. Add corn, onion, and almond mixture back to the skillet. Mix to combine and serve.
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Serve with your favorite proteins and enjoy!
Nutrition
- Calories: 244.83kcal
- Fat: 17.96g
- Saturated Fat: 5.15g
- Trans Fat: 0.24g
- Monounsaturated Fat: 9.48g
- Polyunsaturated Fat: 2.42g
- Carbohydrates: 20.06g
- Fiber: 4.58g
- Sugar: 8.37g
- Protein: 5.49g
- Cholesterol: 15.26mg
- Sodium: 32.77mg
- Calcium: 58.51mg
- Potassium: 628.89mg
- Iron: 1.17mg
- Vitamin A: 319.17µg
- Vitamin C: 26.03mg
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