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Carrot and Squash Saute


  • 3 fresh carrots, peeled
  • ¼ cup green onion, chopped
  • 2 Tbsp olive oil
  • 1 ½ lbs fresh Chayote squash, peeled and cut into julienne strips
  • 2 large garlic cloves, minced
  • 1 Tbsp fresh thyme (or ¼ tsp dried crushed thyme)
  • 1 pinch salt and pepper
  • 2 Tbsp fresh lemon juice


  1. Blanch carrots in boiling water for 3 minutes. Drain and refresh under running cold water. Cut carrots into thin julienne strips.
  2. Saute green onions in olive oil. Add carrots, squash, garlic, and thyme.
  3. Cook, stirring frequently, until vegetables are crisp-tender, about 10 minutes.
  4. Finish with a pinch of salt, pepper and lemon juice. Serve immediately.

Yield: 6 servings
Serving Size: ¾ cup
Source: BWH Pavilion

carrot_squash_saute nutrition label


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