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Recipe
Butternut Squash With Roquefort Butter Recipe
Print Recipe
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Ingredients
1 ts sliced fresh sage or 1/2 tsp. dried sage
1/2 c Pitted & sliced prunes;
2 lb Butternut squash; peeled, seeded and cut into 1/2-in. pieces
1/2 ts Salt
2 tb sliced toasted pecans
1/4 c White wine
1 tb Unsalted butter
2 tb Brown sugar
1 sm Yellow onion; sliced,
1/4 c Reduced-sodium canned chicken or vegetable broth
1/2 ts Freshly ground black pepper
Directions
Step #1 This is one of my best recipes for easy, delicious vegetable tsimmes.
Step #2 Spicy butternut squash is at its best in the fall & winter.
Step #3 Tsimmes is a simple Jewish dish, not unlike glazed carrots.
Step #4 preheat your trusty oven to 400F degrees.
Step #5 In medium saucepan, heat butter over medium heat.
Step #6 Add onions & cook, stirring frequently, until soft, about 4 mins.
Step #7 stir in the sugar, prunes, sage, & white wine and simmer until wine is reduced by half, about 5 mins.
Step #8 Add broth, squash, salt, & pepper & bring to boil.
Step #9 pour this into 1-quart ovenproof casserole.
Step #10 Cover tightly & bake 30 mins or until squash is very tender.
Step #11 Uncover & bake 10 mins longer or until lightly browned on top.
Step #12 Sprinkle top with nuts & serve.
Step #13 Serves 4.
Enjoy the Butternut Squash with Roquefort Butter recipe
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