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Name: Butternut Squash Tsimmes
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 2 lb Butternut squash; (1 lg. or; 1 ts Chopped fresh sage or 1/2; 1/4 c White wine; 1/2 ts Black Pepper freshly ground; 2 tb Chopped toasted pecans; 1 sm Yellow onion; chopped,; 1/4 c Reduced-sodium canned; 1/2 ts Salt; 1 tb Unsalted butter; 2 tb Brown sugar; 1/2 c Pitted and chopped prunes;

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INGREDIENTS

2 lb Butternut squash; (1 lg. or
1 ts Chopped fresh sage or 1/2
1/4 c White wine
1/2 ts Black Pepper ; freshly ground
2 tb Chopped toasted pecans
1 sm Yellow onion; chopped,
1/4 c Reduced-sodium canned
1/2 ts Salt
1 tb Unsalted butter
2 tb Brown sugar
1/2 c Pitted and chopped prunes;

INSTRUCTIONS

This is one of my best recipes for easy, delicious vegetable tsimmes. Spicy butternut squash is at its best in the fall and winter. Tsimmes is a simple Jewish dish, not unlike glazed carrots. Preheat oven to 400 degrees. In medium saucepan, heat butter over medium heat. Add onions and cook, stirring frequently, until soft, about 4 minutes. Stir in sugar, sage, prunes, and white wine and simmer until wine is reduced by half, about 5 minutes. Add broth, squash, salt, and pepper and bring to boil. Pour into 1-quart ovenproof casserole. Cover tightly and bake 30 minutes or until squash is very tender. Uncover and bake 10 minutes longer or until lightly browned on top. Sprinkle with nuts and serve. Serves 4 Posted to EAT-LF Digest by Pat_H on Sep 06, 1999,

NOTES

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Butternut Squash Tsimmes

2 lb Butternut squash; (1 lg. or
1 ts Chopped fresh sage or 1/2
1/4 c White wine
1/2 ts Black Pepper freshly ground
2 tb Chopped toasted pecans
1 sm Yellow onion; chopped,
1/4 c Reduced-sodium canned
1/2 ts Salt
1 tb Unsalted butter
2 tb Brown sugar
1/2 c Pitted and chopped prunes;

This is one of my best recipes for easy, delicious vegetable tsimmes.  Spicy butternut squash is at its best in the fall and winter. Tsimmes  is a simple Jewish dish, not unlike glazed carrots.    Preheat oven to 400 degrees. In medium saucepan, heat butter over  medium heat. Add onions and cook, stirring frequently, until soft,  about 4 minutes. Stir in sugar, sage, prunes, and white wine and  simmer until wine is reduced by half, about 5 minutes.    Add broth, squash, salt, and pepper and bring to boil. Pour into  1-quart ovenproof casserole. Cover tightly and bake 30 minutes or  until squash is very tender. Uncover and bake 10 minutes longer or  until lightly browned on top. Sprinkle with nuts and serve.    Serves 4    Posted to EAT-LF Digest by Pat_H <kitpath@earthlink.net> on Sep 06,  1999,

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Nutrition

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Serving Size: 1 Serving (1094g)
Recipe Makes: 1 servings

Calories: 1044
Calories from Fat: 813 (78%)

Amt Per Serving		% DV

	Total Fat 90.3g	120 %
	Saturated Fat 45.6g	228 %
	Monounsaturated Fat 30.4g
	Polyunsanturated Fat 8.5g
Cholesterol 183.2mg		56 %
Sodium 27.6mg		1 %
Potassium 275.2mg		7 %
Total Carbohydrate 60.8g		18 %
	Dietary Fiber 3.7g	15 %
	Sugars, other 57.1g
Protein 3.9g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1044

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