Monday, 2 February 2015
Recipe 5: Winter Squash with Apples
Just to make sure we eat something besides sweets this Christmas, here’s a lovely recipe from my friend and opera singer Maria Duffy. Thanks Maria!
This recipe didn’t come with a story, but if I were to write one, it would include buying the squash already peeled and cubed. Or else listening to a podcast while you do that hard work. Anyone out there hooked on the podcast Serial? Who do you think did it?
Happy peeling and cubing…
Oh, and you could also mix all the ingredients and spread them in a shallow pan to roast instead of saute. Should take about 20 minutes at 400 degrees. Tastes like candy! Almost.
Winter Squash with Apples
4 TBS butter or margarine
1 pound butternut or banana squash, peeled and cut into cubes
¼ cup water
1 large tart apple, cored, peeled and cut into ½ inch cubes
2 teaspoons lemon juice
½ cup firmly packed brown sugar
½ teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Melt butter in a wide frying pan over medium high heat. Add squash, water,
apple and lemon juice. Cover and cook, stirring occasionally until squash is
just tender and liquid is absorbed (4 to 5) minutes. Stir in brown sugar,
cinnamon, nutmeg and salt to taste. Heat for 2 minutes to melt brown sugar.
Makes 4 servings.