Sauteed Summer Squash with Almonds Recipe

Heat butter and olive oil in a large skillet over medium heat until butter begins to foam 3 to 5 minutes. Add almonds and stir until lightly browned 3 to 4 minutes. Remove almonds with a slotted spoon and set aside in a large bowl.

Add corn kernels and onion to the hot skillet. Saute until they begin to brown about 10 minutes. Remove corn and onions with the slotted spoon and add to the reserved almonds.

Place summer squash and carrots in the skillet and saute until they begin to brown about 10 minutes. Add corn onion and almond mixture back to the skillet. Mix to combine and serve.