PEANUT GLAZED BUTTERNUT SQUASH
This recipe is from Donna George, owner of The Peanut Patch in Yuma, Arizona. For more of her recipes, visit www.ThePeanutPatch.com.
1 Butternut Squash (about 1 pound)
1/3 Cup Dark Brown Sugar
¼ Cup Dry Roasted Peanuts
½ tsp. Ground Cumin
½ tsp. Ground Coriander
¼ tsp. Salt
¼ tsp. Ground Ginger
¼ tsp. Ground White Pepper
1 Cup Water
1 Green Onion, finely chopped
1. Cut the squash into two halves; remove seeds. Using a vegetable peeler, remove peel from squash; cut into 1-inch cubes. Place in skillet.
2. Sprinkle brown sugar, peanuts and spices over squash. Stir in water. Cook over medium heat, stirring frequently, until squash is tender, but a small amount of liquid remains – about 20 minutes.
3. Stir in green onion.
4. If desired, sprinkle each serving with additional peanuts.
Serves 4.
