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Baby Squash Saute
By Chef Tom Fraker

Baby Squash Saute
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.