Braised Butternut Squash and Potatoes
Home for the Holidays
Tender butternut squash and fingerling potatoes are gently braised in our roasted chicken or vegetable stock, and seasoned with rosemary and a touch of Dijon mustard. Serve this delicious side dish with turkey, roast beef, lamb, or pork--or add some goat cheese or Parmesan and serve it as a vegetarian entrée.
1 tablespoon unsalted butter or Graisse de Canard Gold®
1 medium butternut squash (about 1 1/2 pounds), peeled, seeded and cut in 1-inch pieces
1 pound fingerling potatoes, cut in 1-inch pieces
1 medium onion, diced
1 teaspoon chopped fresh rosemary
Salt and ground black pepper
1 tablespoon Dijon mustard
Melt the butter in a skillet over medium-high heat. Add the squash, potatoes, and onions. Cook, stirring frequently, for about 10 minutes, until the vegetables have browned around the edges.
Add the rosemary and season to taste with salt and ground pepper. Add the mustard and diluted Glace de Poulet Gold®, stirring to blend well.
Bring to a boil, cover, and reduce the heat to medium-low. Simmer for 10 minutes, until the vegetables are tender. If the vegetables are tender but still brothy, increase the heat to high and boil the liquid, uncovered, until it reduces to a glaze.
This dish is equally delicious made with just potatoes. Use an additional pound of fingerlings in place of the squash.
Wine Pairing: buttery California Chardonnay, off-dry Riesling