I am of the opinion that almost anything can be topped with a "fried" egg and eaten for breakfast. This squash saute is no exception. I added a bit of extra-sharp shredded cheese and thought the sweet-savory-salty combination was divine. Let me know if you try it. The sharp cheese is great because with a small portion you get a big bunch of flavor and skip the excess calories.
I love trying winter squash in ways "outside the pie". I love pie, but that needs to be a treat! Winter squash has that nice stick-to-your ribs quality of mashed potatoes, with significantly fewer calories.
Buttercup squash saute
- 1 buttercup squash
- 1 apple
- 1 onion
- 1-2 cloves of garlic, minced
- 2 tablespoons olive oil
- salt and pepper, to taste
- 1/4 cup apple cider, apple juice, water or broth
- Shredded sharp cheddar cheese
- 1 "fried" egg - over easy egg with minimal added fat
- Give the squash a quick rinse and then carve into wedges using your largest knife. Proceed with confidence.
- Use your ice-cream scoop or a hefty spoon to scoop out the seeds and guts of the squash (sounds gross, right?). Chop into cubes and discard any wonky bits.
- Core apple and dice - no need to peel. Dice onion (you do have to peel this one).
- In a large skillet, warm over medium-high heat and add oil. Cover with a lid and saute garlic, onions, squash and apple 20-25 minutes or until soft. Make sure to poke your fork through the squash peel to see that it is tender too.
- Add a splash of cider, salt and pepper and stir to evenly distribute. Serve as is, or with egg and cheese.
|Have you seen a buttercup squash before? Beautiful!|
|A healthier use for your ice-cream scoop!|
|Did you know that cooking in cast iron pans increases the iron content of your foods?|
Reader Poll: What is your favorite way to eat winter squash? Have you tried something other than pie?
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