Prep time: 15 minutes
Total time: 15 minutes
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
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.
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