Usually we make "Butternut Squash with Goat Cheese"* This is more of a side dish.
Serves 4
1 Tbs. (15 ml) olive oil
1-2 minced shallots or chopped onion
2 cup (480 ml) butternut squash cubes
pinch of nutmeg
1 bay leaf
3-4 sage leaves, cut lengthwise into think strips
1/3 cup (80 ml) organic chicken broth
optional: some organic lemon juice
1. Peel the squash, cut lengthwise, remove the seeds, and cut into bite-size cubes.
2. Sauté shallots/onions in the oil.
3. Add butternut squash cubes. Sauté until the squash is caramelized on all sides.
4. Add nutmeg, bay leaf, sage, and chicken broth.
5. Cover and cook until squash is tender but still firm, about 8 minutes.
6. Cook down any extra broth while stirring the squash.
(a) If the squash is not done as you like, remove dish from the heat, leave covered, and allow to steam a few minutes.
7. Optional: stir in a little lemon juice.
(Some goat cheese might be good as well, or dairy-free cheese)
* http://veggiefernandezs.blogspot.com/2013/10/butternut-squash-goat-cheese.html
(Some goat cheese might be good as well, or dairy-free cheese)
* http://veggiefernandezs.blogspot.com/2013/10/butternut-squash-goat-cheese.html
butternut squash
