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Braised Butternut Squash & Potatoes




Source of Recipe


Wegman's






List of Ingredients



• 1 Tbsp Butter
  
• 1 pkg (20 oz) Cleaned & Cut Butternut Squash, cut in 1-inch pieces
  
• 1 lb Fingerling Potatoes, cut in 1-inch pieces
  
• 1/2 pkg (4 oz) Cleaned & Cut Chopped Onions
  
• 1 tsp minced fresh rosemary
  
• Fresh ground pepper
  
• 1 Tbsp dijon mustard
  
• 1 cup Chicken Culinary Stock
  






Instructions



1. Melt butter in skillet on MEDIUM-HIGH.
   
   
2. Add squash, potatoes and onions. Stir frequently, 10 min, until vegetables have browned around the edges.
   
   
3. Add rosemary, season with fresh ground pepper. Add mustard and broth, stirring to blend well.
   
   
4. Bring to a boil, cover, and reduce heat to MEDIUM-LOW. Simmer for 10 min, until vegetables are tender. If vegetables are tender but still brothy, raise heat to HIGH and boil liquid, uncovered, until it reduces to a glaze.
   






Final Comments


SERVES 5 -6

Chef Tip(s):
A delicious side dish for rotisserie chicken.

Option(s):
Equally delicious made with just potatoes. Use an additional pound of fingerlings in place of squash.