Butternut Squash with Herbs 1 large butternut squash 1 tsp. olive oil 1 medium sweet onion, thinly sliced 6 medium mushrooms, thinly sliced 1/4 cup chicken stock 1 1/2 tsp. minced fresh chervil 1/2 tsp. fresh tarragon 1 Tbsp. fresh minced parsley 1 1/2 tsp. fresh snipped chives
Peel and remove the seeds from the squash. Cut it into 3/4 inch cubes. Heat the oil in a large skillet over medium heat, and add the onions and mushrooms. Sauté for 5-6 minutes.
Add the squash and stock, cover, and cook until the squash is tender, approximately 20 minutes. Remove the cover, sauté a few more minutes to simmer down most of the remaining liquid. Sprinkle on the parsley and chives, and also the fresh chervil and/or tarragon, if used. Makes 4 servings. |