Pan Roasted Butternut Squash and Apples
Description
For more recipes, visit www.readyseteat.com.
Ingredients
-
3 tablespoons Parkay Original Spread tub
-
1 package (12 ounces) refrigerated butternut squash pieces (about 3 cups)
-
1 1/2 cups chopped Granny Smith apple (about 1 large apple)
-
1/2 cup apple juice
-
1/4 teaspoon ground cinnamon
-
1/4 teaspoon ground ginger
-
1/8 teaspoon salt
Preparation
-
Melt spread in large skillet over medium-high heat. Add squash; cook 5–7 minutes or until lightly browned, stirring occasionally.
-
Add apple, apple juice, cinnamon, ginger and salt; stir to combine. Reduce heat; cover and simmer 15 minutes or until squash is tender.
-
Note: Fresh butternut squash may be used in place of refrigerated squash. It will take more time to peel and cut into pieces.
Serves
4
Preparation Time:
15 minutes
Total Time:
15 minutes
