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3 small zucchini

3 yellow squash

1 bunch green onions, sliced (about 6 to 8)

4 tablespoons butter

1 cup whipping cream

2 fresh jalapeno peppers, seeded and chopped

1 (3-inch) cinnamon stick

5 whole cloves

Salt and freshly ground pepper to taste

1. Cut zucchini and yellow squash in half lengthwise; cut halves into 3/4-inch slices.
2. Saute the zucchini, yellow squash and green onion in the butter until vegetables are crisp-tender, about 4 minutes. Transfer vegetables to a bowl and set aside.
3. In same skillet, combine the whipping cream, chopped jalapenos, cinnamon stick and cloves. Bring mixture to a boil and cook, stirring constantly, until mixture thickens slightly, about 2 minutes. Remove from heat; discard cinnamon stick and cloves and add the vegetables. Heat over medium heat, stirring constantly, until vegetables are thoroughly heated. Season with salt and pepper to taste.

Makes 6 servings.