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Sauteed butternut squash

Yield: 4 Servings

Ingredients:

• 3 tb Vegetable oil
• 1 1/2 lb Butternut squash seeded ;cut in 1" chunks ;(abt. 3 1/2 cups)
• 1 lg Garlic clove minced Salt and pepper to taste
• 1 tb Fresh sage chopped
• 1 tb Italian parsley

Instructions:

chopped In a heavy (preferably non-stick) skillet heat oil until sizzling. Add squash and garlic and toss to coat well with oil. Saute slowly over low heat stirring frequently for about 30 minutes until squash is golden and tender. (Add a tablespoon or two of water to pan if squash begins to stick.) Add salt and pepper to taste then sprinkle sage and parsley over squash and mix to combine well. Shepherd writes: "Slow cooking brings out the butternut's natural sugars and fresh sage adds a wonderful contrasting flavor accent." Recipe from 1994 "Shepherd's Garden Seeds Catalog pg. 45. Posted by

Cathy Harned.



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Title: SAUTEED CABBAGE & LEEKS

Categories: Side dish, Christmas, Vegetables

Yield: 6 Servings



1 tb Garlic oil

1/2 lg Head red cabbage, chopped

3 ea Leeks, white parts alone,

-- cleaned & sliced

1 ts Thyme



Heat oil over medium heat in a skillet until hot. Add cabbage &

leeks, saute until just about tender, about 5 to 7 minutes.



Stir in the thyme & continue to saute until the cabbage & leeks are

completely tender, this should only take a further 1 minute or so, be

careful not to overcook. Serve immediately.



Vegetarian Gourmet" Winter 1995

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