Sweet but Savory Butternut Squash

“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.”
READY IN:
22mins
SERVES:
4
UNITS:
US

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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