Squash Summer Vegetable Medley
Recipe provided by: Recipe AmericaRecipe Number: 971
Original recipe yield: 6
Prep Time: 0 min
Cook Time: 0 min
Ingredients:
2 lbs. winter squash
1 cup julienne-cut carrots
1 cup sugar snap peas
halved crosswise
1/2 cup pearl onions
1/2 cup whole kernel corn
1/2 cup cherry tomatoes
halved
1 clove garlic
minced
2 Tbsp lemon juice
1 Tbsp olive oil
1/2 tsp Worcestershire sauce
1/2 tsp dry mustard
1/4 tsp pepper
Directions:
In a microwavable dish place squash pieces cut sid down in 1/4 cup water. Cover loosely; microwave on high power for 7 to 10 minutes, turning dich once during cooking. Remove squash from dish; cover and chill 30 minutes to 24 hours. Meanwhile, arrange carrots in same dish with 1/4 cup water. Cover loosely; microwave 3 minutes. Add sugar snap peas; cook 1 minute more. Cover and chill. Place pearl onions in dish with 1 cup water; cover loosely. Microwave 3 minutes. Run in cold water; trim off root ends and slip off skins. Chill with other vegetables. To assemble salad, scoop out seeds from squash; trim off skin from pulp. Cut pulp into 1 inch chunks; place in a large bowl with remining vegetables. In a small bowl stir together minced garlic, lemon juice, oil, mustard, Worcestershire, and pepper. Drizzle over vegetables and toss gently to coat. Serve at room temperature or chilled.