| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Italian |
Vegetable |
4 |
Servings |
INGREDIENTS
| 2 |
|
Medium-size Butternut squash |
| 1/2 |
c |
Butter |
| 1/4 |
c |
Brown sugar |
|
|
Salt |
|
|
Freshly ground black pepper |
|
|
Fresh chives; finely chopped |
INSTRUCTIONS
1. Preheat oven to 380 F.
2. Peel the squashes. Cut in half and remove the seeds, then cut in 3-in.
by 1/2-in. strips.
3. Melt the butter in a medium saucepan. Add the brown sugar and cook over
low heat until the sugar melts, about 5 minutes.
4. Place the squash in an ovenproof casserole. Pour the butter/sugar
mixture over. Season with salt and pepper and bake in preheated oven for 20
to 30 minutes or until tender. Garnish with chopped chives before serving.
RISTORANTE GIOVANNI'S
CHAGRIN BLVD, CLEVELAND
WINE: BARBARESCO ANGELO GAJA, 80
From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Turn the despair of being alone into the wonder of being alone with God”