Organic Gardening's 70th Anniversary Cookbook by Ethne Clarke

Author:Ethne Clarke
Language: eng
Format: epub
Publisher: Rodale
Published: 2012-02-17T00:00:00+00:00

From “Cut Cholesterol with Fruits and Vegetables”

Judith Benn Hurley

November 1986

Squash with Cider Cream

Delicious as squash is, most people don’t have the time to wait an hour for it to bake. Lucky for us, squash can be prepared beautifully in minutes in the microwave. For flavor, choosing the best squash is mandatory. If you grow your own, choose species, like butternut, buttercup, and acorn, known for exciting flavors.

1 pound butternut squash

3 tablespoons stock

1⁄3 cup plain nonfat yogurt

1 teaspoon coarse mustard

1⁄3 cup apple cider

1 tablespoon very finely minced fresh chives

Dash of freshly grated nutmeg

Peel the squash, remove the seeds, and cut into 1-inch chunks. Toss the chunks and the stock into a 9-inch glass pie dish, cover, and microwave on full power for about 4 minutes. Let stand for 5 minutes, then drain and pat dry.

Meanwhile, in a small bowl, combine the yogurt, mustard, cider, chives, and nutmeg. Toss with the squash and serve warm. YIELD: 4 servings.

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