A buttery and delicious side dish that will add some fall flavor to your holiday meal! Turkey is the tradition at Thanksgiving, but I like to switch up or add different side dishes to give the special meal some variety. One of my favorite ways to do this is using winter squash. My pan-roasted herbed butternut squash has the buttery, creamy flavor of one of autumn’s favorite vegetables along with a mix of fresh herbs- Use whatever variety you like! It’s a simple dish that adds the perfect touch to this traditional holiday meal.
Belle’s Pan Roasted Herbed Butternut Squash
1 (3 pound) butternut squash, peeled, seeded and cut into 1 ½ inch chunks
1 small onion, chopped
1/3 cup chopped fresh herbs (sage, rosemary, thyme, oregano, parsley)
2 tablespoon butter
2 tablespoons extra virgin olive oil
½ cup chicken broth
Salt and pepper to taste
In a large fry pan, melt the butter with the olive oil over medium-high heat. Add the squash and onions. Cook and stir until the onion is tender and the squash begins to brown. Add the broth and herbs. Reduce heat to simmer. Cover and cook for about 10 minutes or until squash is tender. Season with salt and pepper.
