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Call Today: (714) 401-8707

Request An Appointment

Fill out the form below and we will contact you as soon as possible.

  • *Do not submit any Personal Health Information (PHI) on the form. Please contact our office to discuss your personal health concerns.
  • This document is for internal assessment only. You acknowledge that no patient-practitioner relationship has been established by submitting this document or providing any information through this website. If you have or suspect that you have a medical problem or condition, please speak with a qualified healthcare professional. If you think you are experiencing a healthcare emergency, you should call 911 or call for emergency services immediately.

Garlic and Herb Butternut Squash

Ingredients

1 large butternut squash, seeded, peeled and cut into 1-inch cubes
3 T. extra-virgin olive oil
4 cloves garlic, minced
1/3 cup chopped mixed herbs, such as parsley, thyme and rosemary
¾ teaspoon salt or to taste
½ teaspoon ground black pepper

Instructions

  1. If you are cutting your own squash, peel the squash first with a good vegetable peeler. Make sure to wash your hands afterwards since the vitamin A in the squash will actually start to break down the outer layer of skin, which results in dry palms.
  2. Cut the squash in half and scoop out the seeds with a spoon.
  3. Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add squash to the basket; cover and steam until squash is tender, approximately 13-15 minutes.
  4. For the herbs, try to use about 1 part parsley and 1 part a blend of woody herbs, such as sage, rosemary and thyme.
  5. Meanwhile, heat oil in a small skillet over medium heat. Add garlic, and cook, stirring often until the garlic is fragrant and just starting to brown slightly, 1 to 3 minutes. Immediately pour the garlic and oil into a large mixing bowl, add herbs and stir.
  6. Once the squash is tender (check it with a fork to see if it is cooked through), lift the steamer basket carefully out of the saucepan.
  7. Add the cooked squash to the garlic herb mixture. Add salt and pepper and gently stir to combine. Keep warm until ready to serve.

Serves 10

Inspired by www.healthyseasonalrecipes.com

Susan Pugach

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