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Simple Winter Buttercup Squash and Apples Cooking Recipes

The sweetness of this very tasty winter dish means it is a perfect companion for baked ham, pork roast or grilled smoked sausages.


Makes 6 servings

  • 2 tablespoons butter

  • 1 rib celery trimmed, strung and thinly sliced on the diagonal

  • 1 large onion, halved and thinly sliced

  • 1 Granny Smith apple, peeled, cored, quartered, and sliced

  • 2 pounds turban, Hubbard or buttercup squash, peeled, seeded, cut into 2 inch square sticks, then sliced

  • 1 teaspoon grated fresh ginger

  • 1/2 cup apple cider

  • 1/2 cup dry white wine

  • Salt and freshly ground black pepper to taste

  • 1/2 teaspoon dried marjoram, crushed

  1. Melt the butter in a large heavy skillet over medium heat. Add the celery and onion and cook, stirring, until translucent, about 8 minutes.

  2. Stir in the apple, squash slices and ginger. Cook, tossing from time to time, until the apples and squash are coated with butter. Stir in the cider and wine. Season with salt, pepper and marjoram. Cover and simmer over low heat until the squash is very tender but not falling apart, 15 to 20 minutes.

  3. Remove the cover, increase the heat to medium high, and cook until the sauce thickens, 2 or 3 minutes. Toss the vegetables gently and serve this simple vegetable recipes very hot.

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