Prep 5 mins
Cook 17 mins
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.
- 2 tablespoons extra virgin olive oil
- 1 onion, coarsely chopped
- 1 cup apple juice
- 1⁄2 butternut squash, peeled, seeded and cut into 1-inch pieces
- 1⁄2 cup golden raisin
- 3 tablespoons chopped fresh sage
- salt and pepper
- Add olive oil to a large skillet over medium-high heat. Add the onion and cook for 2 minutes.
- Stir in the apple juice, squash, raisins and sage; season with salt and pepper.
- Cover skillet and cook until the squash is tender, about 10 minutes.
- Using a slotted spoon, transfer the squash mixture to a bowl.
- Cook the remaining liquid until syrupy, about 5 minutes.
- Serve squash with pan juices poured over top.
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
Wow, I was pleasantly surprised how much I enjoyed this dish! The sage did it for me, and like you said, the savory and the sweet was great! Thanks! Made for Vegetarian Swap.
A delicious way to serve squash. the name says it all - not too sweet or savory, but a great combo. We had it with our Thanksgiving dinner.