squash carrots

1 large yellow squash, cut in half lengthwise and then sliced
1 carrot, chopped
1 small onion, chopped
1 garlic clove, minced
salt, to taste
black pepper, to taste
1/2 tablespoon olive oil
2 tablespoons chicken stock

Heat the olive oil in a saute pan.  Add onions and saute for 2 minutes then add garlic and chopped carrots.  Saute for another 3 minutes.

Add the squash and season with salt and pepper.  Stir to combine.

Add the chicken stock and continue to saute until the carrots and squash are tender.

Serve

Serves 2-4