Pan Roasted Butternut Squash and Apples

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431

(Family Features)

Prep time: 15 minutes

Total time: 15 minutes

Servings: 4

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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