Squash & Mushroom Recipe
queso fresco, pumpkin seed salsa, pickled red onions (gluten-free, can be made vegan, contains dairy)
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Ingredients
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Squash & Mushroom Ingredients
Method
Cooking Instructions
- 1
Prepare the Vegetables
Wash and slice the zucchini and yellow squash into half-moon shapes. Clean and slice the mushrooms.
- 2
Sauté the Squash and Mushrooms
In a large skillet, heat olive oil over medium heat. Add the zucchini, yellow squash, and mushrooms. Sauté for about 5-7 minutes or until the vegetables are tender and slightly browned.
- 3
Make the Pumpkin Seed Salsa
In a blender or food processor, combine pumpkin seeds, fresh cilantro, lime juice, and salt. Blend until smooth but still slightly chunky. Adjust seasoning to taste.
- 4
Assemble the Dish
Once the vegetables are cooked, remove them from heat. To serve, place the sautéed vegetables on a plate, crumble queso fresco on top, add a generous spoonful of pumpkin seed salsa, and finish with pickled red onions.
