 | | Directions |
- A smooth surfaced squash variety such as butternut or delicata makes peeling easier, but you can successfully use any winter squash. Cut a 2 - 3 lb squash in half and remove the seeds. Peel the squash and cut the squash meat into small cubes - about 3/4".
- In a non-stick pan large enough to hold the squash cubes easily, melt the butter over medium heat and add the squash. Sprinkle with 1/4 teaspoon salt.
- Stir occasionally, so most of the squash is lightly browned. Continue cooking for 15 minutes.
- While the squash cooks,cut 2 apples into 3/4" cubes. Peel or not, as you wish. Add the apples to the squash, stirring to mix well. Continue to cook, stirring occasionally, until both squash and apples are tender - about 10 minutes. Actual cooking time will depend on the variety of apple used. Correct seasoning, if necessary.
- Serve warm or at room temperature.
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Prep Time: 15 minutes
Cook Time: 45 minutes
Container: 12
Servings: 4
|  | | Ingredients | | - | | 1 squash, about 2 lbs |
| - | | 2 apples |
| - | | 1 tablespoon butter |
| - | | 1/4 teaspoon salt |
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