Yellow Squash Dip

 Ingredients

3 lbs yellow squash, cut into ½ inch cubes or smaller

3 tbsp olive oil

1 tbsp butter

5 garlic cloves, gently smashed

5-6 sprigs of thyme

1 tsp sea salt

¼ tsp freshly ground black pepper

 Instructions:

Place a large, heavy skillet over medium heat. Add the olive oil and butter, and allow to melt together. Roughly chop the smashed garlic and add it to the pan. Add the squash cubes. Cook for 15 to 20 minutes, until the squash has begun to soften. Strip the thyme leaves off their stems and add to the pot.

Recipe from July 2012 issue Grid magazine