| Cuisine: French | Type: Side Dish | Serves: 4 |
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Source:
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Jacques Pepin |
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Attributes:
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Quick and Easy |
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Comments:
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We cut back on the amount of onion in the original recipe. This is based on a classic French technique for potatoes. Great for Thanksgiving or Christmas meal. |
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Serving Suggestions:
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Ingredients:
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1 small (1-1/2 pounds) butternut squash, peeled and diced to 3/4 inch 1/2 cup 3/4 inch diced onion 1 tbs. canola or peanut oil 3 tbs. unsalted butter 3/4 tsp. salt 1/2 tsp. sugar 1 cup apple cider 2 tsp. cider vinegar 2 tbs. chopped fresh parsley leaves, for garnish |
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Instructions:
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1. Put all ingredients except the parsley into a large skillet, preferably nonstick. Cover, bring to a boil, and boil over high heat for about 6 minutes, until the squash pieces are somewhat tender. (Be careful not to overcook them at this point. They should just be starting to become tender.) Continue cooking, uncovered, stirring occasionally, until the liquid is completely gone. Cook for a few minutes more, stirring and shaking the pan to prevent burning, until the squash pieces are caramelized to your liking. Sprinkle with parsley and serve. |
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Related recipes:
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None |
2018-11-01