Pan Roasted Winter Squash
Here’s another great and easy winter squash recipe. It only takes about 30 minutes and can easily be made as a side dish for a week night meal. I have made this both with butternut squash and the kubocha squash. The butternut was easier to peel but both made a great dish in no time. This recipe makes about 4 servings.
3 cups of winter squash, peeled and cubed in ½ “or slightly larger cubes.
3 Tablespoons of Butter or margarine
1 ½ cups of peeled and cubed Granny Smith Apple (about 1 large apple)
½ cup of apple juice (you can substitute orange juice)
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger (if you don’t have ground ginger just increase the cinnamon)
1/8 teaspoon salt
Peel the winter squash with a vegetable peeler. Cut the squash in half and scoop out all the seeds and stringy stuff. Cut the squash into cubes. If you end up with more the 3 cups of cubed squash you can freeze the extra and add them to soups or stew later.
Melt the butter in a large skillet over medium heat. Add the squash cubes; cook 5 to 7 minutes stirring occasionally.
While the squash is cooking ; peel, core, and dice the apple into cubes. Add the apples to the skillet. Add the apple juice, cinnamon, ginger, and salt. Stir to combine. Reduce the heat and cover the pan then let simmer for 15 minutes or until squash is tender. Serve warm.