Sauteed Butternut Squash Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3 tbsp: Vegetable oil,
1 1/2 lbs: Butternut squash, seeded
, cut in 1" chunks
, (abt. 3 1/2 cups)
1 large: Garlic clove, minced
Salt and pepper to taste,
1 tbsp: Fresh sage, chopped
1 tbsp: Italian parsley, chopped
Directions:
In a heavy (preferably non-stick) skillet, heat oil until sizzling.
Add squash and garlic and toss to coat well with oil. Saute slowly
over low heat, stirring frequently, for about 30 minutes, until
squash is golden and tender. (Add a tablespoon or two of water to
pan if squash begins to stick.) Add salt and pepper to taste, then
sprinkle sage and parsley over squash and mix to combine well.
Shepherd writes: "Slow cooking brings out the butternuts natural
sugars, and fresh sage adds a wonderful contrasting flavor accent."
Recipe from 1994 "Shepherds Garden Seeds Catalog," pg. 45. Posted by
Cathy Harned.
Source from luhu.jp
Add squash and garlic and toss to coat well with oil. Saute slowly
over low heat, stirring frequently, for about 30 minutes, until
squash is golden and tender. (Add a tablespoon or two of water to
pan if squash begins to stick.) Add salt and pepper to taste, then
sprinkle sage and parsley over squash and mix to combine well.
Shepherd writes: "Slow cooking brings out the butternuts natural
sugars, and fresh sage adds a wonderful contrasting flavor accent."
Recipe from 1994 "Shepherds Garden Seeds Catalog," pg. 45. Posted by
Cathy Harned.
Source from luhu.jp