BUTTERNUT SQUASH 4 WAYS
Steps:
- 1. Toss cut-up squash with olive oil, salt and pepper and roast at 400 until tender. Toss with greens, chopped roasted almonds and vinaigrette. 2. Steam cut-up squash until tender. Puree with sour cream and butter until smooth. Sprinkle with salt, pepper and chopped chives. 3. On a baking sheet, toss cut-up squash with melted butter, brown sugar, rosemary sprigs, salt, pepper and cayenne pepper. Bake at 375 until tender. Sprinkle with chopped toasted pecans. 4. Saute cut-up squash and chopped garlic in olive oil until golden. Add 1/2 inch of water, cover and cook until tender. Sprinkle with sliced scallions and crumbled Feta.
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