Ingredients

• 1 zucchini squash, diced large

• 1 yellow squash, diced large

• 1 red bell pepper, diced large

• 1 cup butternut squash, diced large

• 1/4 cup onion, diced large

• 2–3 Tablespoons avocado oil

• Kosher salt and ground pepper, to taste

Instructions

Preparation

Precut all the vegetables to the same size, if possible.

Preheating

Place a 10–12 inch sauté pan on the Wolf Induction Cooktop.

Preheat the empty pan (no oil) on level 7 for 30 seconds.

Cooking

Add the oil, then add the butternut squash.

Cook the butternut squash for one minute by itself.

Add the remaining vegetables.

Sauté for 4–5 minutes, seasoning with salt and pepper.

Stir with a spoon or toss the vegetables in the pan until they reach your preferred level of caramelization or browning.

Finishing

Remove the vegetables from the pan and transfer them to a serving dish to stop the cooking process until ready to serve.