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How to Cook Turban/Butternut Squash with Onions Cooking Recipes

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

  1. 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.

  2. 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.

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