Sweet but Savory Butternut Squash |
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Prep Time: 5 Minutes Cook Time: 12 Minutes |
Ready In: 17 Minutes Servings: 4 |
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A little bit sweet and a little bit savory. This squash is a great side dish to chicken or pork, but it can also stand all alone as a main course. Recipe from Rachel Ray's October 2008 magazine. Ingredients:
2 tablespoons extra virgin olive oil |
1 onion, coarsely chopped |
1 cup apple juice |
1/2 butternut squash, peeled, seeded and cut into 1-inch pieces |
1/2 cup golden raisin |
3 tablespoons chopped fresh sage |
salt and pepper |
Directions:
1. Add olive oil to a large skillet over medium-high heat. Add the onion and cook for 2 minutes.
2. Stir in the apple juice, squash, raisins and sage; season with salt and pepper.
3. Cover skillet and cook until the squash is tender, about 10 minutes.
4. Using a slotted spoon, transfer the squash mixture to a bowl.
5. Cook the remaining liquid until syrupy, about 5 minutes.
6. Serve squash with pan juices poured over top.
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