Monday, 19 March 2012

Butternut Squash Medallions


1 neck of a butternut squash
bit of diced ginger
1 tsp. butter
Salt & Pepper


Peel the squash and slice into slices about 1/2 inch thick. In a sauce pot add about 1/2 inch water and butter along with the ginger. Poach the squash until desired consistency and serve.

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