Basil Summer Squash Recipe

Ingredients for Basil Summer Squash

• Canned Beets
• Summer Squash
• 2 cloves garlic, minced
• Fresh Jalapeno Pepper
• 1/2 cup chopped onion
• Fresh Basil
• Kosher Salt
• 2 tablespoons soy sauce
• 1 tablespoon olive oil

How to Make Basil Summer Squash

1. Heat 1 tablespoon olive oil in a stainless steel pot over high heat.
2. Add 2 cloves minced garlic and 1/2 jalapeno, finely chopped, and stir until garlic begins to brown (about 1 minute).
3. Add 2 tablespoons soy sauce, 1 cup diced cooked beets, 2 cups diced summer squash, and 1/2 teaspoon salt.
4. Add 2 tablespoons of water to keep the mixture moist.
5. Stir occasionally until the squash softens and the sauce slightly thickens (about 3-4 minutes).
6. Add 1/2 cup chopped onion and stir until softened (about 2 minutes).
7. Add 1/2 cup packed fresh basil leaves and stir until wilted (about 30 seconds).
8. Serve immediately over cooked rice, quinoa, or enjoy as is!