Butternut Squash with a Rosemary Reduction

butternut squash and brown riceby 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.