Two Season Squash Medley
A colorful medley of roasted squash, peppers, and onions, seasoned with thyme and garlic, perfect for a hearty, vegetable-rich side dish suitable for any season.
Ingredients
- 2 Tbsp. butter or margarine ⓘ
- 2 Tbsp. olive or vegetable oil
- 1 medium yellow summer squash, sliced ⓘ
- 1 medium zucchini, sliced
- 3/4 lb. butternut squash, peeled, seeded and julienned ⓘ
- 1 medium onion, sliced ⓘ
- 1 medium green pepper, julienned ⓘ
- 1 medium red pepper, julienned ⓘ
- 3 to 4 garlic cloves, minced ⓘ
- 1 Tbsp. minced fresh thyme or 1 tsp. dried thyme ⓘ
- 1/4 tsp. garlic salt ⓘ
- 1/4 tsp. pepper ⓘ
Instructions
- In a large skillet, heat butter and oil over medium heat.
- Add sliced yellow summer squash, sliced zucchini, julienned butternut squash, sliced onion, julienned green pepper, julienned red pepper, minced garlic, and thyme.
- Cook and stir until vegetables are tender, about 15 minutes.
- Add garlic salt and pepper, and cook for another minute.
Tips & Substitutions
For a richer flavor, try adding a splash of balsamic vinegar or a sprinkle of parmesan cheese before serving. If you're out of fresh thyme, dried thyme works well, but use less since it's more concentrated. Feel free to substitute seasonal vegetables like asparagus or bell peppers for a different twist. This dish can also be adapted to include leftover roasted vegetables for added depth.
Serving Suggestions
This medley makes a wonderful side dish for grilled meats or can be served over quinoa for a hearty vegetarian meal. It pairs beautifully with dishes like Aunt Marion's Hawaiian Short Ribs. For an added kick, serve with a dollop of yogurt or a sprinkle of feta cheese on top for a creamy contrast.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, use a skillet over medium heat to help retain the vegetables' texture. You can also microwave them but be cautious not to overcook, which can make the squash mushy.
Nutrition & Diet Analysis (per serving)
Each serving of Two Season Squash Medley contains roughly 184 calories, with 5g protein, 33g carbohydrates, and 6g fat. It is an excellent source of vitamin C (144% of the Daily Value), vitamin A (66% of the Daily Value), and iron (34% of the Daily Value), and a good source of potassium and calcium. It also contributes 8g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen squash for this recipe?
While fresh squash yields the best texture and flavor, you can use frozen squash if fresh isn't available. Just be sure to thaw and drain any excess water before adding them to the skillet to prevent the dish from becoming too watery.
What other herbs can I use in this recipe?
Besides thyme, you might consider using rosemary or oregano for a different flavor profile. Fresh herbs will enhance the dish, but dried herbs can be used too—just adjust the quantity as dried herbs are more potent. Experiment to find your favorite combination!
Is this dish suitable for meal prep?
Yes, this squash medley is perfect for meal prep! You can cook a large batch and divide it into individual containers for easy lunches throughout the week. Just ensure to reheat it gently to maintain the vegetables' quality and flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).