|
How to cook butternut squash? Braised beef goes very well with this
simple vegetable combination, and a large bowl of fluffy buttered rice will round
out the bill of fare very nicely.
Makes 6 servings
2 tablespoons butter
2 onions, thickly sliced
3 pounds turban or butternut squash, peeled, seeded and cut into 2 inch
pieces
3/4 cup well flavored chicken stock
1/4 cup dry white wine
1/2 teaspoon dried thyme, crushed
Salt and freshly ground black pepper to taste
Chopped fresh parsley
Melt the butter in a large deep skillet over medium heat. Add the
onions and cook, stirring from time to time, until wilted and
translucent, 6 to 8 minutes. Stir in the butternut squash and toss for
2 to 3 minutes, until the squash is coated with butter. Stir in the
stock, wine and thyme. Season well with salt and pepper. Cover and
simmer over low heat until the butternut squash is tender, 20 to 25
minutes.
Remove the cover, raise the heat to medium high, and evaporate most of
the liquid, 2 to 3 minutes. Serve this simple vegetable cooking recipes
very hot, garnished with the parsley.
|