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Categories:Viewed: 15 - Published at: 7 years ago
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 onion, coarsely chopped
- 1 cup apple juice
- 1/2 butternut squash, peeled, seeded and cut into 1-inch pieces
- 1/2 cup golden raisin
- 3 tablespoons chopped fresh sage
- salt and pepper
Method
- Add olive oil to a large skillet over medium-high heat. Add the onion and cook for 2 minutes.
- Stir in the apple juice, squash, raisins and sage; season with salt and pepper.
- Cover skillet and cook until the squash is tender, about 10 minutes.
- Using a slotted spoon, transfer the squash mixture to a bowl.
- Cook the remaining liquid until syrupy, about 5 minutes.
- Serve squash with pan juices poured over top.
