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
Prepare the Vegetables
Wash and slice the zucchini and yellow squash into half-moon shapes. Clean and slice the mushrooms.
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.
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.
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.