Breakfast Butternut Squash

Name: Breakfast Butternut Squash
Prep time: 1 h
Cook time: 7 min
Total time: 1 h 7 min
Yield: 6 serving(s)
Ingredients: 1 lb butternut squash, peeled, seeded, and sliced into 1/4 inch slices; 2 tablespoons vegetable oil; 2 garlic cloves, minced; 1 teaspoon grated gingerroot; 1 cup broccoli floret; 1/2 cup sliced celery; 1 teaspoon finely chopped fresh onion; 1 tablespoon lemon juice; 2 teaspoons honey; sunflower seeds; raisins

Submitted by ratherbeswimmin

"I haven't tried this one yet. Posted for safe-keeping. Looks like it would make a great fall breakfast/brunch or even dinner. From my mom's Gooseberry Patch Celebrate Autumn cookbook. Reported to be a good side dish with omelets or pancakes."

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Ready In:: 1hr 7mins
Ingredients:: 11
Serves:: 6

ingredients

1 lb butternut squash, peeled, seeded, and sliced into 1/4 inch slices
2 tablespoons vegetable oil
2 garlic cloves, minced
1 teaspoon grated gingerroot
1 cup broccoli floret
¹⁄₂ cup sliced celery
1 teaspoon finely chopped fresh onion
1 tablespoon lemon juice
2 teaspoons honey
sunflower seeds
raisins

directions

Heat oil in a large skillet over medium-high heat; stir/saute the butternut squash, garlic, and ginger for about 3 minutes.
Add in the broccoli, celery, and onion; saute for 3-4 more minutes or until vegetables are crisp-tender.
Mix together the lemon juice and honey; add to vegetables; toss to coat.
Top with a sprinkling of sunflower seeds or raisins.