Butternut Squash aux Fine Herbs
Serves: 4
Cook time: 25 mins
Ingredients
| ½ tsp | fresh tarragon |
| 1 | large butternut squash |
| 3 | large mushrooms, thinly sliced |
| 1 ½ tsp | minced fresh chervil |
| 1 Tbsp | minced fresh parsely |
| ¼ cup | non-fat, or low-fat chicken stock |
| 1 tsp | olive oil |
| 1 | large onion, thinly sliced |
| 1 ½ tsp | snipped fresh chives |
Steps
Peel squash, remove the seeds and cut into ¾" cubes. Heat oil in large nonstick frying pan over medium-low heat, and add the onions and mushrooms. Sauté for about 5 minutes or until the onion softens. Add the squash and chicken stock. Cover tightly and cook until squash is tender, approximately 20 minutes. Remove the cover and cook a minute or two longer to evaporate most of the remaining liquid. Sprinkle on the parsley, chives, chervil and tarragon.