Sunny, Summery Squashes
Grrrrrgh!
Course : Squash
From: HungryMonster.com
Serves: 4
 

Ingredients:

2 tablespoons sun-dried tomatoes in oil -- chopped, up to 3
2 tablespoons the sun-dried tomato oil
1 tablespoon extra virgin olive oil
1 clove garlic
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1 pound pattypan or other colorful summer squash
1 cup shredded carrot
1/4 cup fresh basil -- cut in chiffonade
1 1/2 tablespoons honey
1 teaspoon cornstarch dissolved in 1 teaspoon cold water
1/2 cup orange juice
2 tablespoons butter or margarine
1/4 cup coarsely chopped dried apricots
1 pound carrots
1 teaspoon minced fresh ginger
 

Preparation:

In a small bowl, mix together the sun-dried tomatoes, oils, garlic, salt and crushed red pepper. Let the mixture sit 15 minutes before using. Cut the squash into wedges. If using pattypans, cut them from the top, as if cutting a pie, into pieces about 1/2-inch wide on the outer edge. Bring a large pot of salted water to a boil. Blanch the squash until crisp-tender, about 1-1/2 minutes. Drain. Toss the warm squash with the shredded carrots and the oil mixture, and let the flavors blend for at least 15 minutes. Top with the basil chiffonade just before serving.

 

Nutritional Information:

179 Calories (kcal); 14g Total Fat; (66% calories from fat); 2g Protein; 14g Carbohydrate; 0mg Cholesterol; 1109mg Sodium