Emerils sauteed squash w/carrots & tarragon

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 123.5
  • Total Fat: 6.7 g
  • Cholesterol: 7.8 mg
  • Sodium: 412.9 mg
  • Total Carbs: 14.7 g
  • Dietary Fiber: 4.2 g
  • Protein: 3.8 g

View full nutritional breakdown of Emerils sauteed squash w/carrots & tarragon calories by ingredient
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Number of Servings: 4


    1 Tbsp unsalted butter
    1 Tbsp olive oil
    1/2 Lb carrots diced
    1 1/2 Lb large yellow squashhalved lengthwise
    and thensliced crosswise into halfmoons
    2 Tbsp thinly sliced shallots
    2 Tsp kosher salt
    3/4 Tsp ground white pepper
    1tbsp fresh tarragon chopped.


serves 4
heat a 12' saute'pan add oil and butter,once hotadd carrots and cook,stiring often for 2 min.
Add the yellow squash,shallots salt and pepper to the pan.
Continue to cook,stirring often , untilsquash has wiltedand released most of the moisture,about 6 min.Sprinkle with the tarragon,toss to blend.

Serving Size: makes 4 one-cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user INGMARIE.

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