Sauteed Butternut Squash and Apples
(from iamholt’s recipe box)
Source: Atlanta Magazine (from RecipeThing user rosie)
Serves 6 peopleCategories: 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
-
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.