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3394 Brown Island Rd S
Salem, OR, 97302
United States


Recipe Blog

We want to help you enjoy ALL of the diversity of produce that can be grown in the Willamette Valley and strongly believe that most everyone can enjoy most every vegetable by finding the right preparation!

Butternut Squash and Sage

Jacob Bailey

  • 2 tablespoons butter
  • 2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch chunks
  • Coarse salt and ground pepper
  • 1 tablespoon chopped fresh sage (or 1/2 teaspoon dried)

Melt butter in a 12-inch skillet over medium heat. Add butternut squash. Season with salt and pepper. Cook, tossing frequently, until squash is lightly browned, 5 to 6 minutes. Add 1/4 cup water, and reduce heat to a simmer. Cover, and cook until squash is fork-tender, 8 to 10 minutes. Toss with sage.