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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peel squash and seed it. Cut squash into cubes 1 inch wide by 1/2 inch thick. | 2. Melt butter in a 12 inch skillet over medium to medium low heat. | 3. Add sage and rosemary and cook, stirring until the butter just begins to turn golden brown. Do not brown the herbs. Stir in the cinnamon and nutmeg. | 4. Add the squash to the skillet, then the juice, water, vinegar and a pinch of salt. | 5. Bring the mixture to a boil, increasing the heat if need be. Reduce heat and keep it at a simmer. | 6. Stir occasionally until the juice has boiled down to a glaze and the squash is as tender as you want it. Time varies with type of squash. It takes about 45 minutes to 1 hour. | 7. Taste and season with salt and pepper. My dd really liked this with some maple syrup on top. As long as she is eating veggies- right? :). | 8. Serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butternut squash	2	lb		408.2336	106.05	9.0719	0.9072
apple cider	1 1/2	cups		-	-	-	-
water	1	cup		0.0	0.0	0.0	0.0
apple cider vinegar	2	teaspoons		-	-	-	-
salt black pepper			ground	-	-	-	-
butter	3	tablespoons	unsalted	256.5	11.7855	8.0145	21.6
sage	1/4	cup	chopped ground	-	-	-	-
rosemary	1	tablespoon	chopped	2.227	0.3519	0.0563	0.0996
cinnamon	1	teaspoon	grated	-	-	-	-
nutmeg	1/4	teaspoon	grated	2.8875	0.2711	0.0321	0.1997

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.