Butternut Squash with a Rosemary Reduction
by Denise Bowles of Little Green Forks— last modified Oct 21, 2014
A sophisticated but light squash dish.
1 chopped butternut squash
2 cups apple juice
1/2 cup agave syrup
1/4 tsp nutmeg
1 sprig fresh rosemary
Sautee or microwave squash until tender.
In sauce pan, combine apple juice, agave syrup and rosemary sprig. Cook on low heat until the sauce reduced by 1/2.
When the sauce has thickened turn the heat off and add nutmeg.
Pour the sauce over the squash pieces and serve. The butternut squash goes well served on a bed of brown rice.