1. Peel (if necessary), deseed, and dice the squash into small cubes.
2. Blanch the peas in boiling water for 2 minutes, then drain.
3. Heat the olive oil in a pan over medium heat and add the minced garlic and fresh thyme, stirring until fragrant.
4. Add the diced squash and sauté for about 7 minutes until tender.
5. Mix in the blanched peas and cook for an additional 2 minutes to meld the flavors.
6. Plate the mixture and serve warm.

Summary

This adult-friendly dinner dish highlights the natural sweetness of peas and squash, enhanced by aromatic garlic and thyme for a balanced, light meal.

Storage

For optimal taste, enjoy immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated gently.

Allergies & Side Effects

This recipe is free from common allergens, though those with sensitivities to garlic or herbs should take caution. Enjoy responsibly!