I had bought a butternut squash in the supermarket with the thought of trying something new with it. I rarely have butternut squash and when i do it's usually roasted so I came across this recipe and decided to try it. Very tasty and simple. I had it instead of potatoes or another sidedish with my chicken pie and will do it again!
Butternut squash with sage
Serves 2-3
Ingredients 2 tbsp butter 2 lbs butternut squash, pelled, seeded, and cut into 3/4 inch pieces (I cut them into 1/2 inch pieces) 1 tbsp chopped fresh sage or 1/2 tsp dried 2 cloves garlic, roughly chopped (the original recipe doesn't call for this but it was a nice addition) 1/4 cup water
Recipe 1. Melt the butter in a pan over medium heat. 2. Add the squash and garlic; season with salt and pepper. Cook, tossing frequently, until the squash is lightly browned, 5-6 minutes. 3. Add the water and reduce the heat to a simmer. Cover and cook until the squash is fork-tender, 8-10 minutes. 4. Toss with sage and serve
I unfortunately forgot to stir at one point and ende dup with slightly burnt squash which was still very very delicious, in fact it didn't taste burnt at all!!!! Give it a go!
This is made courtesy of a recipe from The cooking fiend on the "smells like home" blog.
I had bought a butternut squash in the supermarket with the thought of trying something new with it. I rarely have butternut squash and when i do it's usually roasted so I came across this recipe and decided to try it. Very tasty and simple. I had it instead of potatoes or another sidedish with my chicken pie and will do it again!
Butternut squash with sage
Serves 2-3
Ingredients
2 tbsp butter
2 lbs butternut squash, pelled, seeded, and cut into 3/4 inch pieces (I cut them into 1/2 inch pieces)
1 tbsp chopped fresh sage or 1/2 tsp dried
2 cloves garlic, roughly chopped (the original recipe doesn't call for this but it was a nice addition)
1/4 cup water
Recipe
1. Melt the butter in a pan over medium heat.
2. Add the squash and garlic; season with salt and pepper. Cook, tossing frequently, until the squash is lightly browned, 5-6 minutes.
3. Add the water and reduce the heat to a simmer. Cover and cook until the squash is fork-tender, 8-10 minutes.
4. Toss with sage and serve
I unfortunately forgot to stir at one point and ende dup with slightly burnt squash which was still very very delicious, in fact it didn't taste burnt at all!!!! Give it a go!