Thursday, November 18, 2010

Sauteed Butternut Squash

I love, as fall arrives, the displays of squash at the stores! They are a real New England fare and the Native American made it an important part of their diet. They even buried winter squash along with their dead to provide nourishment during the final journey.
As for nourishment of the living, squash is very healthy... It is loaded with vitamins and beta-caroten, a powerful antioxidant. And you know what??? Children love it too!!!

Sauteed Butternut Squash

Serves 8

2 butternut squash
2 Tbsp olive oil
2 Tbsp Butter
1 tsp Herbes de Provence
Salt and pepper

Peel the butternut and seed. Cut into 3/4-inch squares.

Heat the oil and butter in a large saute pan, or Dutch oven. Add the Herbes de Provence.

Transfer squash to the pan and saute for about 5-7 minutes, on medium high heat.
 Cover, leaving a small opening and reduce the heat to medium low. Cook for about 20 more minutes, until tender.
Serve as a side dish.


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