| 2 | Tbsps. | Butter or margarine |
| 2 | Tbsps. | Olive or vegetable oil |
| 1 | Medium | Yellow summer squash, sliced |
| 1 | Medium | Zucchini, sliced minced |
| 3/4 | Lb. | Butternut squash, peeled, seeded and julienned |
| 1 | Medium | Onion, sliced |
| 1 | Medium | Green Bell pepper, julienned |
| 1 | Medium | Red Bell pepper, julienned |
| 3-4 | Garlic cloves | Minced chopped |
| 1 | Tbsp. | Fresh minced thyme |
| 1/4 | Tsp. | Garlic salt |
| 1/4 | Tsp. | Pepper |
In a large skillet, heat the butter and oil over medium heat. Add vegetables, garlic and thyme. Cook and stir until tender, about 15 minutes. Add garlic salt and pepper, toss and serve.
YIELD: 6-8 Servings