(Camille Kingsolver’s recipe from
Anim,al Vegetable Miracle)

I Butternut Squash (about 1 kg or 2 lbs)
60g (2oz.) Butter
400ml (14 oz. Apple Juice
Chopped Fresh or Dried Rosemary
1 Tablespoon Balsamic Vinegar
Salt and pepper

Peel and chop the squash into chunks.

Melt the butter in a large pan and toss the chunks in the butter.

Add the Apple Juice, salt and pepper and the rosemary.
Bring to the boil and then simmer uncoveredfor about 20 mts until tender.
The juice should then rave reduced to a glaze, if not scoop out the squash with a slotted spoon and reduce the sauce until glazed.
Spoon over the squash and serve