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Submitted by: Joyce Nissley, February 25, 2010
Joyce's Notes: Butternut squash is bitter, so I
added apple chunks. I like the texture contrast between the soft
squash and firm apple.
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Butternut Squash with Apple
2-3 Servings |
| Ingredients: |
|
12 |
oz |
Butternut Squash, cut into 1" chunks
(approx.), weighed after peeling and de-seeding. |
| 1 |
large |
Golden Delicious Apple,
peeled and cut into 1/2" chunks. |
|
Directions: |
| |
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Place the squash chunks in a
2.5 quart saucepan with water to cover plus about 1/2 inch.
Boil 20 minutes. |
| |
|
Stir the squash slightly to
break up the pieces. |
| |
|
Add apple, and cook additional
10 minutes without lid. The apple pieces should remain firm. |
| |
|
Drain off excess liquid or use
a slotted spoon to serve. |
| |
Option: |
Sprinkle lightly with salt or
parmesan cheese. |
| |
Option: |
Serve with Couscous & Toasted
Pinenuts. (Near East brand preferred.) |
|
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© Nissley Vineyards 2010
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