Steamed Butternut Squash with Almond Sauce

Ingredients

• 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

Directions

1. 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.
2. 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.
3. 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. Serves 4

Nutrition Highlights

Foods in This Recipe