"BUTTER-STEAMED CARROTS AND SQUASH"

Here's a simple side dish, that you can always pair with a main dish that has some acidity. The sweetness of the carrots and the squash will balance off the acidity of your main dish (like fish steak with balsamic sauce, or anything with barbecue sauce).

I like keeping this recipe simple to highlight the sweetness of the carrots and the squash, but you can always add other seasonings, like oyster sauce or soy sauce if you wish.

-CHICHAY

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"BUTTER-STEAMED CARROTS AND SQUASH'

What You Need:

• 1 medium-sized carrot, peeled and sliced into thin, square-ish pieces (yield: about 1/2 cup)


• Carnival squash, peeled and sliced, the same size as your carrots (yield: about 1/2 cup)


• 1/2 small green bell pepper (optional, added for color and crunch), cut into cubes


• 2 tbsp butter


• 1 tsp olive oil
  
• 1/2 cup water
  

How To:

-Heat up the pan with butter and olive oil.

-Add the carrots and water. Season wit salt and pepper, cover and cook this over medium heat for about 3 minutes.

-Add in the squash and bell pepper(if using), stir, cover and let this simmer for about 5 minutes, or until the squash is quite softened.

-Transfer to a dish and serve.