Categories: not tried, sidedishes, vegetables

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 small butternut squash, peeled, seeded and cut into 3/4-inch cubes
• 1/2 onion, thinly sliced
• Salt
• 1 clove garlic, chopped
• 1 stalk celery, sliced
• 1 crisp apple, quartered, cored and cut into bite-size pieces
• 1/2 teaspoon fresh thyme leaves
• Freshly ground peppe

Directions

1. In a large saute pan over medium-high heat, melt butter with the olive oil. Add the squash and onion; sprinkle with salt. Cook, stirring occasionally, until squash is almost tender, about 8 minutes. Add garlic, celery and apple. Cook until apple and celery are fork-tender, about 4 minutes (they should still have just a little “bite” to them, but the squash should be tender). Add thyme; season to taste with salt and pepper.

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