| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
October 199 |
1 |
servings |
INGREDIENTS
|
|
A; (1-pound) butternut |
|
|
; squash, peeled, |
|
|
; halved lengthwise, |
|
|
; seeded, and cut |
|
|
; into 3/4-inch |
|
|
; pieces |
| 1 |
tb |
Unsalted butter |
| 2 |
ts |
Honey |
| 1/4 |
ts |
Freshly grated orange zest; or to taste |
| 2 |
tb |
Fresh orange juice |
INSTRUCTIONS
In a steamer set over boiling water steam the squash, covered, for 5 to 6
minutes, or until it is just tender but not soft, and remove it from the
steamer. In a skillet melt the butter with the honey, the zest, and the
orange juice, stirring, add the squash and salt and pepper to taste, and
cook the mixture over moderately low heat, stirring gently, for 1 to 2
minutes, or until the squash is coated well with the orange mixture.
Serves 2.
Gourmet October 1991
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