Monday, February 11, 2013

Butternut squash with rosemary

I love all the hard-shelled squashes in the wintertime, but I might love butternut squash most of all.  Hannaford's Fresh magazine recently featured this great combo, which I changed up a bit.  You'll see that I subbed in tahini for cashew butter, and upped the spices a bit.  Do it their way or mine...just do it!  

Butternut Squash with Rosemary

4 c cubed butternut squash
1 T tahini
2 cloves of garlic, minced
2 t fresh rosemary, chopped
1/4 t nutmeg

Steam the squash until soft and hot.  Place in serving bowl along with other ingredients and use an immersion blender to puree.

No comments: