Posted by: x | October 11, 2010

Butternut Squash

Last night, I had dinner at my parents’ house, and my mom made a delicious risotto with butternut squash. I kept eating it until I literally could not pack in any more.

It was the first butternut squash I’ve had this season, and it reminded me of this recipe I made last year. So good.

Do not be afraid of the brussel sprouts…they are well disguised by all the other delicious flavors. Try it!

Butternut Squash and Brussel Sprouts in White Wine Sauce

  • 1 butternut squash
  • 2 tbsp. olive oil
  • 1 onion, roughly chopped
  • 2 cloves garlic, minced
  • 1 tbsp. fresh sage, chopped (or 1 tsp. dried)
  • 1 tbsp. fresh thyme (or 1 tsp. dried)
  • 1/2 lb. brussel sprouts
  • 2/3 c. chicken stock
  • 1/2 c. white wine
  • 1/3 c. golden raisins
  • 1 tsp. kosher salt
  • 2 c. cooked rice or couscous (optional)

Halve and peel the squash. Remove seeds and cut into 1 inch chunks.

Heat olive oil in a dutch oven over medium heat. Add onion and cook for 5 minutes.

Add garlic, sage, and thyme, and cook for 1 minute.

Stir in remaining ingredients and bring to a boil. Reduce heat, cover, and simmer for 10 minutes.

Uncover and cook until squash is tender, 15-20 minutes.

Serve over rice and couscous, if desired.


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