Name: Butternut Squash Tsimmes
Ingredients: 1 tb Unsalted butter; 1 sm Yellow onion; chopped, (about 1 cup); 2 tb Brown sugar; 1 ts Chopped fresh sage or 1/2 tsp. dried sage; 1/2 c Pitted and chopped prunes; (3 oz.); 1/4 c White wine; 1/4 c Reduced-sodium canned chicken or vegetable broth; 2 lb Butternut squash; (1 lg. or 2 sm.) peeled, seeded and cut into 1/2-in. pieces; 1/2 ts Salt; 1/2 ts Freshly ground black pepper; 2 tb Chopped toasted pecans

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CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Grains	Jewish		1	servings

INGREDIENTS

1	tb	Unsalted butter
1	sm	Yellow onion; chopped, (about 1 cup)
2	tb	Brown sugar
1	ts	Chopped fresh sage or 1/2 tsp. dried sage
1/2	c	Pitted and chopped prunes; (3 oz.)
1/4	c	White wine
1/4	c	Reduced-sodium canned chicken or vegetable broth
2	lb	Butternut squash; (1 lg. or 2 sm.) peeled, seeded and cut into 1/2-in. pieces
1/2	ts	Salt
1/2	ts	Freshly ground black pepper
2	tb	Chopped toasted pecans

INSTRUCTIONS

This is one of my best recipes for easy, delicious vegetable tsimmes.
Spicy butternut squash is at its best in the fall and winter. Tsimmes
is a simple Jewish dish, not unlike glazed carrots.
Preheat oven to 400 degrees. In medium saucepan, heat butter over
medium heat. Add onions and cook, stirring frequently, until soft,
about 4 minutes. Stir in sugar, sage, prunes, and white wine and
simmer until wine is reduced by half, about 5 minutes.
Add broth, squash, salt, and pepper and bring to boil. Pour into
1-quart ovenproof casserole. Cover tightly and bake 30 minutes or
until squash is very tender. Uncover and bake 10 minutes longer or
until lightly browned on top. Sprinkle with nuts and serve.
Serves 4
Posted to EAT-LF Digest by Pat_H <kitpath@earthlink.net> on Sep 06,
1999, converted by MM_Buster v2.0l.

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