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Thread: Braised Butternut Squash & Potatoes

  1. #1
    Join Date
    May 2000
    Suburb of Buffalo, NY


    Just tried this recipe tonight. I got it from my grocery store,and it was delicious!!!
    Serves 5-6
    Serving size 1 cup
    2 points each

    1 Tbsp. butter
    10 oz Butternut Squash, cut in 1" pieces
    1 pound fingerling potatoes, cut in 1" pieces
    4 oz chopped onions
    1 tsp. minced fresh rosemary (I didn't use this..don't like rosemary! I added a little basil instead)
    1 Tbsp. dijon mustard (I added a little more)
    1 cup chicken broth

    1. Melt butter in skillet on medium-high
    2. Add squash, potatoes and onions. Stir frequently, 10 min, until vegetables have browned around the edges.
    3. Add rosemary and season with fresh ground pepper. Add mustard and broth, stirring to blend well.
    4. Bring to a boil, cover, and reduce heat to medium-low. Simmer for 10 min, until vegetables are tender. If vegetables are tender but still brothy, raise heat to high and boil liquid, uncovered, until it reduces to a glaze.

    Laurie~~ Some people dream about success...while others wake up and work hard at it.
    ~~One of the "original" BCB's since Oct.1999~~

  2. #2
    Join Date
    May 2000
    Suburb of Buffalo, NY


    pulling up
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    Author unknown

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