Recipe

Butternut Squash With Roquefort Butter 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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