Sweet Summer Squash Saute

Summer squash are basically any soft seedy squashes, including yellow crookneck, pattypan, zucchini, and others.

2 tbsp olive oil
1 large summer squash, coarsely diced (about 2-3 cups)
several sprigs of fresh rosemary (about 1 tbsp chopped)
2 tbsp soft brown sugar
1 apple, chopped


Heat olive oil in large skillet over medium heat. Add squash and saute for about ten minutes, or until it starts to soften. Toss in the rosemary and brown sugar, and cook for another 5 minutes. Last, add the apple, and cook until soft (squash and apple should be similar consistancies). Serve with browned sausage patties on the side.