#1: Butternut Squash with Nuts

For those of you who receive a CSA box or who have a winter garden, you know the curse of winter squash - silky, sweet, luscious, multiplying like rabbits and ready to take over the world.

Thus, 101 Ways to Cook Squash, an ongoing series.

Today, a savory squash – filling, hearty, good all on its own or with a little shave of parmesan cheese, or some bitter green salad. I found a similar recipe somewhere on the internet and tinkered a little bit – everyone in the House loved it.

Butternut squash with nuts

Ingredients:
1 C chopped walnuts (toast a little in your frying pan)
3 TB soy margarine (or butter if you can swing it)
1 onion, chopped
1 regular butternut squash, peeled, seeded, cubed.
Salt and Pepper
1 C Napa cabbage (or other mild green)

1. Toast your walnuts on the stove in a dry frying pan until fragrant. Remove from heat and chop roughly.
2. Melt the margarine in the pan, add onion and sauté until tender and very slightly brown.
3. Stir in the squash, cover the pan, cooking until done but not mushy, perhaps on the al dente side. This takes about 10 minutes.
4. Stir in the cabbage and the nuts, and adjust seasoning.