- 1 tablespoon butter
- 6 yellow squash blossoms
- 4 fresh basil leaves, chopped
- 4 fresh oregano leaves, chopped
- 4 fresh thyme leaves, chopped
- 1 clove garlic, minced
- 2 tablespoons white wine
- 6 ounces green chile sauce (such as Coyote Trail®)
- Melt butter in a large skillet over medium heat. Add squash, basil, oregano, thyme, and garlic; cook and stir until fragrant, about 1 minute. Pour in wine; cook for 1 minute more.
- Remove skillet from heat and stir in green chile sauce. Let stand, covered, until flavors combine, about 5 minutes.