Sautéed Autumn Vegetables


Yield: 6 People


Work: 40 Minutes


Total: 40 Minutes


How to

  • Gather Ingredients and Tools and prep Ingredients as indicated.

  • Heat 1 Tbsp Butter, then cook Onion until translucent, add Summer Squash and cook for 5 minutes, then add corn and cook for 1 more minute, then place all Veg in empty Bowl.

  • Heat 1 Tbsp Butter and sauté Arugula until soft, add to Bowl.

  • Add Mint and Cheese to the Bowl and mix everything. Check seasoning and add Salt if desired.


  • Try different Herbs or Cheeses.

  • Try adding Fermented Garlic.

  • Add some toasted Hazelnuts for texture and nuttiness.

  • Try not cooking the Arugula and make a Salad.

  • When eating leftovers, warm the mixture to the same temperature when it was consumed fresh.

  • If Summer Squash is no longer seasonally available, substitute our Roasted Winter Squash.


  • 4 Summer Squash, diced

  • 2 Ears Corn, shucked and kernels stripped

  • 3 Cup Arugula, rough chop/torn

  • 1 Medium Red Onion, chopped

  • 4 Tbsp Hard Cheese, shaved

  • 5 Sprigs Mint, rough chopped

  • 3 Tbsp Butter

  • Salt to taste


  • Knife

  • Cutting Board

  • Bowl

  • Measuring Cup

  • Measuring Spoons

  • Pot

  • Large Skillet

  • Slotted Spoon

  • Spoon

  • Box Grater

  • Airtight Container


  • Airtight Container in the Fridge for 2 days.


Questions about this recipe? Ask Chef Pierson!