Sauteed Yellow Squash With Carrots And Tarragon

Total Time: 20 mins Preparation Time: 12 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 8 ounces carrots, cut into small dice
• 1 1/2 lbs large yellow squash, halved lengthwise and then sliced into 1/4-inch thick half-moons
• 2 tablespoons thinly sliced shallots
• 1 1/2 teaspoons kosher salt
• 3/4 teaspoon fresh ground pepper
• 1 tablespoon chopped fresh tarragon

Recipe

• 1 set a 12" saute pan over medium-high heat, and once it is hot add the butter and olive oil.
• 2 when the butter has melted, add the carrots and cook, stirring often, for 2 minutes.
• 3 add the yellow squash, shallot, salt and pepper to the pan and continue to cook, stirring often, until the squash has wilted and released most of its moisture -- about 6 minutes.
• 4 sprinkle with the tarragon and toss to blend.
• 5 serve hot.