1 small butternut squash (about 1 pound)
1/2 cup apple cider
2 small apples, peeled and cubed
2 tablespoons sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon butter
Peel and seed squash; cut into 1/2-inch cubes.
Place squash and cider in medium saucepan.
Cover; cook over medium heat for 10 to 12 minutes or until squash is almost tender. Add remaining ingredients.
Cover and cook over medium heat four to five minutes or until squash and apples are very tender.
Recipe makes 6 servings.
Though considered a vegetable in cooking, botanically speaking, squash is a fruit (being the receptacle for the plant's seeds), and not a vegetable. We all know apples are good for you, and so is squash! Squash is a good source of beta carotene, one of the best antioxidants. Squash is low in calories, fat and sodium and a good source of fiber and potassium.
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