Kabocha Squash, Shallot, and Rosemary Saute
- READY IN -
- SERVINGS 4
- SERVING SIZE 1 1/4 cup
Ingredients
- 2-3 lb kabocha squash, peeled, seeded, and cut into 1/2 inch dice
- 3 Tbsp peanut oil
- 2 Tbsp shallots, sliced
- 1 1/2 tsp fresh rosemary, minced
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper, ground, or to taste
- 1 Tbsp butter
Directions
- Steam diced squash for five minutes. Cool and set aside.
- Heat oil in a large saut� pan over medium high heat. Add the shallots and sauté for 3-5 minutes or until just beginning to brown.
- Add squash and sauté for about 10 -12 minutes until tender but not mushy. Add rosemary, salt, pepper and butter.
- Toss well and serve immediately, or keep warm until ready to serve.
Notes
- Canola oil may substitute for peanut oil.
- For a lower fat version, use a nonstick pan and 1/3 the amount of oil to sauté shallots (1Tbsp).