Sage Butter Summer Squash With Dill Garnish

1. 1

   Wash and chop the yellow squash into 1/2-inch chunks.

2. 2

   Put a saute pan on the stove top burner at medium-high heat. Add the butter and sage leaves. Allow the sage leaves to infuse the melting butter for approximately 5 minutes, stirring on occasion to avoid frying the leaves.

3. 3

   Add the chopped garlic and yellow squash to the saute pan. Mix the ingredients to incorporate butter, garlic and squash. Saute and cook until soft, approximately 10 minutes.

4. 4

   Once cooked, sprinkle on the fresh chopped dill, season with salt to taste and, if desired, sprinkle on juice from a fresh lemon. Mix and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.