Ingredients:

• 1/2 cup (1 stick) butter, divided
• 1 zucchini, stem removed chopped
• 1 yellow squash stem removed  chopped
• 2 cups (about 3/4 pound) patty pan squash, trimmed, cut in half crosswise
• 8 ounces fresh shiitake mushrooms, stemmed, caps sliced
• 1 package baby spinach
• 1 bunch parsley stems removed chopped
• 2 tbsp dill
• 1 bunch green onion chopped
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper

Preparation:

 Melt 1/4 cup butter in large skillet over medium-high heat.

Add squash and cook until almost tender, stirring often, about 6 minutes.

Adding salt & pepper to taste.

Add mushrooms, parsley, dill, and remaining 1/4 cup butter; sauté until mushrooms are soft and squash is tender, about 8 minutes.

Add spinach; stir until wilted, about 2 minutes. Season with salt and pepper. 

Garnish with chopped green onion.

This goes perfectly over the Campbell Farms Popcorn Rice.