Baby Squash Saute
By Chef Tom Fraker

2 tablespoons Unsalted Butter
1 tablespoon Extra Virgin Olive Oil
2 Maui Onions peeled and julienned
2 cloves Peeled Garlic minced
1 pound Baby Summer Squash quartered
3 Fire Roasted Sweet Red Bell Peppers chopped
Kosher Salt to taste
Fresh Ground Pepper to taste
Heat the butter and oil in a large sauté pan.
Add the onions and caramelize them.
Next add the garlic and when aromatic (about 30 seconds) add the rest of the ingredients.
Heat thoroughly and serve.