Recipe

Stewed Butternut Squash

Stewed Butternut Squash
Stewed Butternut Squash

The warm flavors of freshly cooked butternut squash enhanced with TSTE® Fleur de Sel Sea Salt and a touch of butter make for a satisfying side dish. TSTE® Baker's Spice Blend provides the dish with enticing autumn aromas!

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Ingredients

From TSTE®
2 tsp TSTE® Baker's Spice Blend
1 tsp TSTE® Fleur de Sel Sea Salt

From the Grocer
3 large butternut squash
4 TBS butter
1-2 TBS apple cider vinegar
¼ cup brown sugar

 

Preparation

CUT off the ends of each squash. Use a vegetable peeler or paring knife to peel the squash. Cut each squash in half and then use a large metal spoon to scoop out the seeds. Cut the remaining squash into 1-inch cubes.
PLACE the cubed squash in a large sauce pan. Cover the cubes in water and bring to a boil. Cook the squash over medium heat until tender, about 30-35 mins.
STRAIN squash and return it to the pan. Mash using a potato masher.
ADD butter, vinegar, brown sugar, TSTE® Baker's Spice Blend, and TSTE® Fleur de Sel Sea Salt into the squash. Stir and continue to cook over low heat until all ingredients are hot.

Yield: 6 servings
Total Time: 50 mins
Prep: 15 mins
Cook: 35 mins