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SAUSAGE AND BUTTERNUT
SQUASH SAUTÉ
1 large butternut squash (about 2 pounds)
¼ cup margarine (½ stick)
1 tablespoon granulated sugar
1 teaspoon salt
½ teaspoon ground black pepper
½ cup water
1 pound smoked sausage, cut into ½-inch thick slices
Peel and remove seeds and membrane from squash, and cut the flesh into cubes. Melt the margarine in a large skillet over medium high heat, and add the squash cubes and season them with sugar, salt and pepper. Add the water and the sausage. Bring the water to boiling, cover the skillet and reduce the heat. Sim-mer 20 minutes, or until squash is tender. Serve hot.
Serves six.
Butternut squash
By Catherine Edman Daily Herald Staff Writer
Like its brethren in the winter squash family, butternut has a thick shine and lots of seeds. Look for squash that are heavy for their size and have a hard, deep-colored rind free of blemishes or spots.
Nutrition: Fat-free, low sodium, excellent source of beta carotene and potassium; contains vitamin C, manganese, magnesium and folacin; source of dietary fiber.
Uses: Halve, seed and bake; use in soups; puree for pies and side dishes; cube and add to stews.
Shelf life and storage: Storage in cool, dry space is best and shelf life could stretch to three months. Storage below 50 degrees will shorten shelf life to a week or two.
If you have any questions about the program, or drop-off requirements, call the Daily Herald Plant A Row hotline at (847) 806-4277, Northern Illinois Food Bank at (630) 443-6910, or e-mail us at Plantarow@dailyherald.com.
The program collecting surplus vegetables for area food pantries and soup kitchens runs through Sept. 30.
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