Sweet but Savory Butternut Squash

READY IN: 22mins
Recipe by jenne

A little bit sweet and a little bit savory. This squash is a great side dish to chicken or pork, but it can also stand all alone as a main course. Recipe from Rachel Ray's October 2008 magazine.

Top Review by Karen Elizabeth

We enjoyed this very much, and it so easy to prepare, I had a smallish butternut, so used the whole thing, and I did omit the raisins because none of us really care for them. Used my own sage, fresh from the garden! Another tasty way to enjoy a popular vegetable! Thanks JB! Made for vegetarian Swap, April 09

Ingredients Nutrition

Directions

  1. Add olive oil to a large skillet over medium-high heat. Add the onion and cook for 2 minutes.
  2. Stir in the apple juice, squash, raisins and sage; season with salt and pepper.
  3. Cover skillet and cook until the squash is tender, about 10 minutes.
  4. Using a slotted spoon, transfer the squash mixture to a bowl.
  5. Cook the remaining liquid until syrupy, about 5 minutes.
  6. Serve squash with pan juices poured over top.

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