Recipe: Spring-Summer Squash with Parsley and Dill


  • 4 small yellow crookneck squash
    • OR one large crookneck squash
    • OR 2 acorn squash
    • OR 1 small butternut squash (get the idea? use the squash you like. Even a zucchini will do!)
  • 1/2 small onion
  • 1 clove garlic, unpeeled
  • 3 tablespoons ghee
    • OR 3 tablespoons butter
    • OR 2.5 tablespoons avocado oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon fresh dill
    • OR 1/2 teaspoon dried dill
  • 1 tablespoon fresh parsley


Wash and dry squash and slice thinly. Chop onion, dill, and parsley, keeping separate. Warm ghee or butter in medium saucepan, add onion and unpeeled garlic. Sauté 2 to 3 minutes. Add slice squash and cook uncovered over medium heat for 5 to 10 minutes, or until tender. Add all other ingredients, cover, and cook on medium heat for another 10 minutes. Remove garlic.