Butternut squash with pear and ginger (Low-cholesterol)

 

               Serve with spicy stews and casseroles and roasted meats, especially pork.

Makes 6 servings

• 2 tablespoons unsalted butter
• 1 tablespoon finely chopped pared fresh ginger
• 1 butternut squash (about 2 pounds), pared, seeded and cut into 1-inch pieces
• 1 slightly underripe red or green pear, cored and cut into 1-inch pieces
• Salt and pepper

1. Heat butter in large skillet over medium heat ; add ginger and sauté 1 minute.
2. Add butternut squash, cover and cook, stirring occasionally, for 10 minutes until almost tender.
3. Add pear, cover and cook 5 minutes until squash and pear are tender ; season with salt and pepper.

BON APPÉTIT