1 Butternut squash, peeled and cut in small chunks
1 small white onion, peeled and sliced into small pieces
2-3 Tb. Olive oil
1-2 Tb. Orange juice
Salt & pepper
Fill a medium-sized pot with about 1/2 inch of water and bring to a boil. Add the butternut squash and cook covered for 7 minutes. While squash is cooking, heat about 1-2 tablespoons of olive oil in a pan and add the onion. Sautee the onion on medium-low heat just until soft and translucent. Chop about 2 tablespoons of fresh rosemary and add to the onion. Stir around and let simmer just a couple minutes. Add 1/4 tsp. salt.
Place cooked squash in a serving bowl, making sure to drain off any remaining liquid. Pour onion & rosemary mixture on top and toss evenly. Pour on the orange juice and a bit of olive oil if desired. Sprinkle with a bit of salt and fresh ground pepper and toss to coat squash evenly. Garnish with a few sprigs of rosemary. Serve and enjoy!
Read my latest blog entry for more Thanksgiving recipe ideas