Sautéed Autumn Vegetables

[Guest guest]

Sautéed Autumn Vegetables

 

 

 

 

Created

by David Page and Barbara Shinn, adapted from their book Recipes from Home

 

 

 

 

From

the October, 2003 issue of O, The Oprah

Magazine

 

 

 

 

Makes

8 servings

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

INGREDIENTS

 

 

 

 

 

 

 

 

 

 

 

2

butternut squash (2 1/2 pounds total), peeled and seeded

1

red bell pepper

1

small red onion

2

small yellow squash

2

small zucchini

Salt

and freshly ground pepper

2

tablespoons extra-virgin olive oil

1

tablespoon chopped garlic

1

teaspoon chopped fresh thyme

1

teaspoon chopped fresh sage

 

 

 

 

 

 

 

 

 

 

 

Dice vegetables into 1/2-inch

pieces. Bring a large saucepan filled with water to a boil; add 1 teaspoon

salt and butternut squash. Cover and cook 2 minutes, just until tender. Drain

in a colander; rinse under cold water until cool. Drain again.

 

In a 12-inch skillet, heat oil over a

medium-high flame. Add bell pepper, onion and garlic; cook 4 minutes, until

softened. Add yellow squash and zucchini; cook 4 minutes. Stir in butternut

squash, 1 teaspoon salt, 1/4 teaspoon pepper, thyme and sage. Cook, stirring,

2 minutes, until heated through.