 |
|
|
|
 |
|
 |
| |
| Home -> [Herbs & Spices, Seasonings, Side-dishes, Squash, Vegetables] -> [Sauteed butternut squash Recipe] |
Sauteed butternut squash
|
| Artist: |
_ |
Yield: |
4 |
| Categories: |
Herbs & Spices, Seasonings, Side-dishes, Squash, Vegetables |
Rating: |
0 |
| Favorites |
Add to Favorites |
Print Recipe |
 |
|
Ingredients:
| 3
| tbsp | Vegetable oil | | 1 1/2
| lbs | Butternut squash, seeded | | | Cut in 1" chunks | | | (abt. 3 ?cups) | | 1
| large | Garlic clove, minced | | | Salt and pepper to taste | | 1
| tbsp | Fresh sage, chopped | | 1
| tbsp | Italian parsley, chopped |
|
Procedures:
| 1 | In a heavy (preferably non-stick) skillet, heat oil until sizzling. | | 2 | Add squash and garlic and toss to coat well with oil. | | 3 | Saute slowly over low heat, stirring frequently, for about 30 minutes, until squash is golden and tender. | | 4 | (add a tablespoon or two of water to pan if squash begins to stick). | | 5 | Add salt and pepper to taste, then sprinkle sage and parsley over squash and mix to combine well. | | 6 | shepherd writes: "slow cooking brings out the butternut"s natural sugars, and fresh sage adds a wonderful contrasting flavor accent." | | 7 | recipe from 1994 "shepherd"s garden seeds catalog," pg. | | 8 | 45 |
|
|
|
|
|
|
|
|
|
|
