Summertime Squash

Combine cornstarch & salt in a small bowl. Stir in vegetable broth until mixture is smooth; set aside.

Heat large nonstick skillet over medium-high heat 1 minute or until hot. Drizzle vegetable oil in skillet. Add butter; swirl to coat bottom & heat for 30 seconds. Add zucchini & squash. Cook & stir 6 minutes or until crisp-tender. Stir in garlic.

Stir reserved broth mixture until smooth & add to skillet. Cook & stir until sauce boils & thickens.

Take off heat & serve.