Recipe information
Yield
serves 4
Ingredients
2 tablespoons butter
2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch pieces
Coarse salt and fresh ground pepper
1 tablespoon chopped fresh sage (or 1/2 teaspoon dried)
Preparation
Step 1
Melt the butter in a 12-inch skillet over medium heat. Add the squash; season with salt and pepper. Cook, tossing frequently, until the squash is lightly browned, 5 to 6 minutes.
Step 2
Add 1/4 cup water and reduce the heat to a simmer. Cover, and cook until the squash is fork-tender, 8 to 10 minutes.
Step 3
Toss with the sage.
Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright Ā© 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved.
Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors.
Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.
