Butternut Squash with Apples

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When I visited my father-in-law in France a few years ago, he served wild boar (that he killed himself!) with sauteed apples. I hadn't really had apples without the usual cinnamon/nutmeg/sugar mixture, and it really opened my eyes, so to speak.

Since then, I've added apples to my repertoire of side dishes, and came up with this one last year. It goes great with a pork tenderloin, with whatever sauce goes with the pork. I'm sure it would go well with chicken also.

When you have too much butternut squash, this is a good way to use it up. It's a great contrast of sweet and savory. Sage might go nice with this too, but I don't have any fresh in the house.

Butternut Squash with Apples

1 T butter
1 lb. Butternut squash, cubed (about 3 cups)
1 onion, sliced
1-2 granny smith apples, cored, peeled and cut into eighths.
Salt and Pepper to taste

Melt the butter in a nonstick saute pan. Add the remaining ingredients and cook over medium-high heat for 6-8 minutes, or until the squash is cooked. Be careful not to burn the onions, or they'll turn bitter.

Add salt and pepper to taste.

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This page contains a single entry by adnohr published on November 16, 2006 8:16 PM.

Pork Tenderloin with Pomegranate Glaze was the previous entry in this blog.

Hoisin Pork and Snow Pea Stir-Fry is the next entry in this blog.

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