1 Yellow Squash
1 Tbsp Olive Oil
½ Tbsp Walnut Oil
Sea Salt and Black Pepper (to taste)
2 Dried Arbol Chili Peppers
6-8 drops Lemon Juice
First, slice the zucchini into ¼” slices. Next, slice the squash slightly thicker than the zucchini. Squash
cooks faster than zucchini, so if you want to throw them in the same pan, you need to even out the cook
time by thickening the slices of squash.
Heat the olive oil in a pan over medium-high heat (~7). Then season the vegetables with the remaining
ingredients and add to the hot pan.
Stir until thoroughly coated, cover for 4–6 minutes, then uncover and cook for another 2–4 minutes. It
takes a little longer than when covering the pan, but it keeps the gourds from getting too soggy.
This recipe is Vegan