Chunky Braised Squash Recipe
Ingredients
2 tbsp butter or olive oil 25 mL
1 large onion, chopped 1
3 cloves garlic, minced 3
8 cups cubed peeled squash 2L
1/2 tsp dried thyme or oregano 2 mL
1/2 cup chicken stock or dry white wine 125 mL
1/4 cup chopped fresh parsley or green onion 50 mL
Salt and pepper
Directions
In large heavy saucepan, heat butter over medium-low heat; cook onion and garlic until softened, about 4 minutes.
Add squash and thyme, mixing well; cook, stirring, for 2 minutes.
Pour in stock; cover and cook over very low heat for about 20 minutes or until squash is tender and most of the stock absorbed, stirring gently once or twice.
(Recipe can be prepared to this point, cooled, covered and refrigerated for up to 1 day.)
Heat through before continuing.) Gently stir in parsley; season with salt and pepper to taste.
Add squash and thyme, mixing well; cook, stirring, for 2 minutes.
Pour in stock; cover and cook over very low heat for about 20 minutes or until squash is tender and most of the stock absorbed, stirring gently once or twice.
(Recipe can be prepared to this point, cooled, covered and refrigerated for up to 1 day.)
Heat through before continuing.) Gently stir in parsley; season with salt and pepper to taste.
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