Butternut Squash Recipe

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Tonight I invented an easy butternut squash dish. I think its the perfect fall dish, a little sweet and a bit savory and completely yummified. It would go great as a side to roast rosemary chicken or a roasted leg of something or rather.

What you need:

2 tbsp grease (butter/bacon grease/coconut oil)

1 Butternut squash, peeled and sliced

5 scallions, minced

3-6 oz dried unsweetened Mango, chopped (add more for a sweeter dish)

1/4 c white wine

*I got my unsweetened mango from Trader Joe's and I know Whole Foods also sells unsweetened dried mango. Other than these two places, the dried mango I have seen always has a bunch of sugar added.

How to make it:

Preheat oven to 350 degrees. In an oven proof pan and lid, heat the grease over medium, add in butternut squash, scallions and mango and cook over high for 4-5 minutes, until the bottom of the squash gets a nice golden brown. Cover and put in the oven for ~15 minutes. Add white wine and keep in oven for another 10 minutes, or until the squash is soft. Remove from oven and let sit for ~5 minutes (mostly to cool off some) and serve! 

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