From the ArcaMax Publishing, Features Newsletter:
http://www.arcamax.com/news/features/s-88478-904973
Makes 4 servings (1 cup each serving)
Ingredients
1 lb butternut squash
1 tsp olive oil 1 cup onion, thinly
sliced
3 large mushrooms thinly sliced
1/4 cup low sodium
chicken stock
1/2 tsp tarragon (fresh)
1 Tbsp parsley
(fresh), minced
1 1/2 tsp chives (fresh), snipped
Directions
Peel the squash, remove the seeds and cut into 3/4 inch cubes. (To
make peeling easier, prick the squash with a fork and microwave on
high for 5 to 10 minutes.)
Heat the oil in a large nonstick frying pan over medium-low heat, and
add the onions and mushrooms.
Saute for about 5 minutes or until the onion softens.
Add the squash and nonfat chicken stock.
Cover tightly and cook until the squash is tender, approximately 20
minutes. (If you are using dried chervil and/or tarragon, add these
after 15 minutes of cooking.)
Remove the cover, and cook a minute or two longer to evaporate most of
the remaining liquid. Sprinkle on the parsley and chives, and also the
fresh chervil and/or tarragon, if used.
Email your recipe requests, food info or history questions to me at james@foodreference.com.
Courtesy of FoodReference.com.