Wednesday, October 10, 2007

Sauteed Delicata Squash with Greek Yogurt

Delicata squash is one of the few winter squashes with an edible skin. It can be baked and mashed, like an acorn or butternut squash, but I like it sliced thin, sauteed in butter, and served with creamy Greek yogurt. Yum!

1 Delicata squash
1/4 tsp cinnamon
5 cardamom pods
1/4 tsp salt
2 Tbs butter
3 Tbs brown sugar
1/2 C plain Greek yogurt

Cut the squash into quarters, lengthwise, and remove the seeds. Slice the squash as thinly as possible. In a medium skillet, melt the butter. Add the squash, cardamom, and cinnamon, and sautee until tender. Remove from heat and discard the cardamom podds. Stir in the salt and sugar, and serve with a dollop of yogurt.

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