Wednesday 10.29.14
It's getting cooler, which means a few things: it's finally not 1000 degrees during your workout, it's hunting season, hot coffee tastes even better (and have you seen the CFCH coffee mugs???), and changes in yummy food! Soups, squashes, turkey (it's almost time for Thanksgiving!!) and hearty meals are what it's all about in the fall and winter season. This recipe for butternut squash is easy to prepare, and would work fabulously for a Thanksgiving side dish, or just a Tuesday night dinner (which is what Phil and I did). This recipe was enough for the two of us to share without any leftovers....so naturally, next time I'll double it. :)
Ingredients:
2 cups butternut squash cut into small cubes
2 tbsp butter
1 tbsp olive oil
1/4 cup prunes (packed)
salt and pepper to taste
optional: 10 sage leaves + 1 tbsp butter
Cut the butternut squash in half and scoop out the seeds before cutting the squash into small cubes (about 1/2" x 1/2"). In a pan, heat the butter and olive oil on medium/medium high heat. Add the squash and cook until the cubes are caramelized on all sides, about 15-18 minutes. Meanwhile, finely dice the prunes. Once the squash is caramelized, remove it from the heat and stir in the prunes.
Optional: In a small pan, heat 1 tbsp butter until frothy. Finely dice the sage leaves and add them to the butter. Cook until crispy, then sprinkle them over the top of the butternut/prune mixture.