Butternut Squash with a Rosemary Reduction

Main Dishes

By Denise Bowles of Little Green Forks— last modified Oct 21

A sophisticated but light squash dish.

Serves
See recipe

Prep time
See recipe

Cook time
See recipe

Butternut Squash with a Rosemary Reduction

Ingredients

  • 1 chopped butternut squash
  • 2 cups apple juice
  • 1/2 cup agave syrup
  • 1/4 tsp nutmeg
  • 1 sprig fresh rosemary

Instructions

  1. Sautee or microwave squash until tender.
  2. In sauce pan, combine apple juice, agave syrup and rosemary sprig.  Cook on low heat until the sauce reduced by 1/2.
  3. When the sauce has thickened turn the heat off and add nutmeg.
  4. Pour the sauce over the squash pieces and serve. The butternut squash goes well served on a bed of brown rice.

Source: NuSci legacy recipe archive. External reference: Little Green Forks