Squash two ways

White cheddar zucchini waffles. Squash sauteed with bell peppers and spices. Two delicious dishes. Two guesses which one Scott made. 🙂

The waffle recipe comes from this book, which we were given as a wedding gift along with The Best Waffler in The World.

The sauteed squash came from our garden. Woohoo! This plant, specifically:

I sauteed a whole 1 lb bag of Trader Joe’s frozen tri-pepper blend. These get so moist as they thaw, that I drained off a half cup of juice and reserved it. I threw in two sliced crook-necked squash and plenty of Trader Joe’s 21 seasoning salute. As they cooked, I kept the pan covered most of the time and added back some of the bell pepper “juice” so that I didn’t need any oil to keep it from sticking. It cooked up really quickly and tasted fabulous. 🙂


About beanland

Scott is a family practice doctor and Anne is a full-time mother and teacher to three beautiful girls and one boy.
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One Response to Squash two ways

  1. Mmm! Those look tasty! I love using fresh organic veggies to cook with!


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