Medley Of Zucchini, Chayote and Yellow Squash Recipe

Squash was served at the first Thanksgiving, but chayote-common to southwestern cooking-has only recently been sold nationwide. Cilantro, garlic and chives accent this dish.

Serves 14.

INGREDIENTS

6 tablespoons (3/4 stick) butter

1 1/2 cups finely chopped white onion

1 1/2 tablespoons minced garlic

2 3/4 pounds chayote squash, peeled, pitted, cut crosswise into 1/4-inch slices

18 ounces zucchini, cut crosswise into 1/4-inch slices

14 ounces yellow crookneck squash, cut crosswise into 1/4-inch slices

3 tablespoons chopped chives

3 tablespoons chopped fresh cilantro

DIRECTIONS

Melt butter in large pot over medium heat. Add onion and garlic; sauté 2 minutes. Add all squash. Reduce heat to medium-low. Cover; cook until just tender, stirring occasionally, about 25 minutes. Mix in herbs. Season with salt and pepper.

Tags: Chayote, Medley, Squash, Yellow, Zucchini