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Mustard Greens and Yellow Squash Saute

Yellow Squash Saute

The sweetness of the squash really surfaces as it caramelizes while cooking. A wonderful side dish that adds color to any meal.

Yellow Squash Sauté


2 lbs. yellow squash, cut in circles
˝ of a red onion, cut in quarter circles
2 Tablespoons Earth Balance,* butter or ghee
2 Tablespoons olive oil
1 teaspoon sea salt* or any type of salt you prefer
Dash of pepper


1. Heat Earth Balance in frying pan over medium heat. When melted, add olive oil.

2. Add onion and squash to pan and mix briefly. Refrain from stirring for a few minutes, allowing vegetables to caramelize.

3. Stir occasionally until squash softens and starts to lose its shape. Add salt and pepper midway through cooking. (Don’t add salt in the beginning as the squash will release its liquid and diminish the caramelization.)

Serves four to six. Cooking time: 20 minutes.

*Tips from the HeartMath Kitchen:

1. Bragg Liquid Aminos is a certified non-GMO liquid protein concentrate, derived from healthy soybeans.

2. Earth Balance is a vegan butter-like spread made with olive, soybean, canola and palm oils.

3. Sea salt has more minerals than table salt. Quality depends on where it’s from. At the HeartMath Kitchen, we prefer Redmond Sea Salt from Utah or any Himalayan sea salts.

Read more: All recipes, Food, HeartMath Kitchen, Nourishing the Heart, Side Dishes, Vegetarian, , , , , , , ,

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Sara, from Institute of HeartMath

Sara Childre is President and CEO of the non-profit Institute of HeartMath. Since 1991, Sara has helped oversee and develop HeartMath trainings, educational products and scientific programs. She was appointed vice president and CFO of the institute in 1992, then president and CEO in 1998.


+ add your own
8:10AM PDT on Jun 27, 2013

Nancy- I had the same reaction. Also, why are those greens being cooked to death? (The sauce sounds good)

2:14AM PST on Jan 11, 2012

the title says Mustard Greens and Yellow Squash Saute but they forgot the squash in the ingredients and no mention in the instructions

1:08PM PDT on Aug 22, 2011

Love the yellow squash, have made it many times, but I don't cook it as long, more al dente and juicier!

5:49PM PDT on Aug 12, 2011

Bessie V,

Thank you for your comment. I do believe it would be good without salt.

8:22PM PDT on Aug 9, 2011

Sounds great can't wait to try it

3:32PM PDT on Aug 9, 2011

Mmmm....Yum. Thank you. :)

12:49AM PDT on Aug 9, 2011

Thanks for the recipe!

8:15AM PDT on Aug 8, 2011

Thanks for the article and yummy recipes...

2:00AM PDT on Aug 8, 2011

This looks good - I've bookmarked it to try.
Thank you.

12:42PM PDT on Aug 7, 2011

Thanks for sharing!

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