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Ingredients: 4 yellow squash (small to medium) 4 large carrots 2 tbsp butter 1 tbsp Olive oil 1 tsp basil 1 tsp saute' dust 1 tsp parsley salt and pepper to taste
Instructions: Hollow out the bottom part of the yellow squash. Steam until hot, not soft, just tender. Cut bottom half to stand up, then quickly saute' in butter, salt, pepper and parsley. Peel and julienne carrots then saute in saute' dust, salt and pepper to taste, and basil until hot and just tender. Place carrots upright in the yellow squash basket.