10 - 12 servings
4 medium mirlitons (chayote squash)
2 medium zucchini squash
2 medium yellow squash
1 medium onion, chopped
1 1/2 tablespoons minced garlic
1/4 cup butter
Peel mirlitons, cut in half lengthwise and remove seeds.
Trim ends from zucchini and yellow squash.
Cut all squash crosswise into ¼-inch thick slices.
Chop garlic very finely to mince.
Melt butter in a 5-quart stockpot over medium heat.
Saute onion and garlic 5 minutes.
Stir in squash.
Season to taste with salt and pepper.
Reduce heat to medium-low.
Cover and cook 15 to 20 minutes, until squash is just tender, stirring occasionally.
Serve while hot
No Nutritional Information Available