Lunch

Emerils sauteed squash w/carrots and tarragon is for Lunch.

Emerils sauteed squash w/carrots and tarragon takes 10 minutes to prepare.

Emerils sauteed squash w/carrots and tarragon takes 15 minutes to cook.

Emerils sauteed squash w/carrots and tarragon makes 4 servings.

The ingredients for Emerils sauteed squash w/carrots and tarragon are:

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.

Here is how you make Emerils sauteed squash w/carrots and tarragon:

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 servingsNumber of Servings: 4Recipe submitted by SparkPeople user INGMARIE.

The nutritional information for Emerils sauteed squash w/carrots and tarragon is:

• 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

Emerils sauteed squash w/carrots and tarragon is Italian cuisine.

The dietary needs meet for Emerils sauteed squash w/carrots and tarragon is Vegetarian