Sauteed Yellow Squash With Carrots And Tarragon

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 8 ounces carrots, cut into small dice
• 1 1/2 lbs large yellow squash, halved lengthwise and then sliced into 1/4-inch thick half-moons
• 2 tablespoons thinly sliced shallots
• 1 1/2 teaspoons kosher salt
• 3/4 teaspoon fresh ground white pepper
• 1 tablespoon chopped fresh tarragon

1. Set a 12" saute pan over medium-high heat, and once it is hot add the butter and olive oil.
2. When the butter has melted, add the carrots and cook, stirring often, for 2 minutes.
3. Add the yellow squash, shallot, salt and white pepper to the pan and continue to cook, stirring often, until the squash has wilted and released most of its moisture -- about 6 minutes.
4. Sprinkle with the tarragon and toss to blend.
5. Serve hot.

unsalted butter, olive oil, carrots, yellow squash, shallots, kosher salt, fresh ground white pepper, tarragon

Taken from www.food.com/recipe/sauteed-yellow-squash-with-carrots-and-tarragon-483482 (may not work)