Carrots and Squash with Lime Butter

• 2 lb. thin carrots
• 3/4 c. chicken broth or water
• 1 1/2 tbsp. olive oil
• 2 shallots
• 2 lb. zucchini and yellow sqush
• 1 large jalepeno chile
• 1 tsp. kosher salt
• Juice of 1 lime
• 1 1/2 tbsp. unsalted butter

1. Heat carrots and broth in a large, deep skillet to a boil; simmer, covered, until carrots are crisp tender, about 5 minutes.
2. Uncover and continue to boil until broth has evaporated.
3. Remove to a bowl.
4. In same skillet, heat oil over medium heat.
5. Add shallots and cook 4 minutes, or until translucent.
6. Add zucchini and squash; cook, tossing occasionally, 3 minutes, until slightly softened.
7. Add cooked carrots, chile, and salt.
8. Continue to cook 2 minutes, tossing mixture, until just tender.
9. Remove from heat.
10. Stir in lime juice and butter until melted.

thin carrots, chicken broth, olive oil, shallots, zucchini, jalepeno chile, kosher salt, lime, unsalted butter

Taken from www.delish.com/recipefinder/carrots-squash-lime-butter-recipe (may not work)