Butternut squash
(peeled, seeded and cut into 1-inch chunks)
1 small
White onion
(chopped)
1 clove(s)
Garlic
(minced)
1/2 tsp
Nutmeg, ground
1/2 tsp
Salt
1/2 tsp
White pepper
1 cup
Chicken broth (stock)
Instructions
In a sauté pan over medium, heat olive oil and add squash and chopped onions. Cook until onions are clear and started to turn golden. Add sage, nutmeg and season with salt and pepper.
Add broth and bring to a boil, reduce heat to simmer and cover with lid. Cook until squash is tender when pierced with a fork. Serve and enjoy.
