Steamed Butternut Squash with Almond SauceThis is an easy side dish to make that will compliment many main courses. If you make the sauce ahead, do not heat it. It is best to just let it come to room temperature.
Prep and Cook Time: 30 minutes
- 1 medium sized butternut squash
- ½ cup peeled almonds
- 2 cloves garlic, chopped
- 2 TBS fresh lemon juice
- 3 TBS olive oil
- 2/3 cup water
- 2 TBS chopped parsley
- salt and pepper to taste
- Bring water to a boil in a steamer with tight fitting lid. Peel butternut squash and cut into about 2 inch chunks. Steam until tender, about 20 minutes.
- If almonds need to be peeled, bring small amount of water to a boil and submerge almonds in water for just a couple minutes. Peels will slip off easily.
- Toast peeled almonds in 175°ree;F oven for about 10 minutes. Place them in blender along with garlic, lemon juice, water, parsley, salt and pepper. While blending add olive oil a little at a time. Drizzle over baked squash. You will have some sauce left over. It will save in the refrigerator for days.