Friday recipe: squash and apple saute

December 2, 2011 —

Linda Gobberdiel is president of the Iowa Food Systems Council Board of Directors; co-convener of the Healthy Urban Food and Farming Work Group; and one of our friends at Tallgrass Grocery Co-op. She offers this simple recipe with several ingredients available at Tallgrass.

Squash and apple saute

  • 1 teaspoon olive oil
  • 4 3/4 cup grated butternut squash (1 large squash)
  • 1/2 cup apple cider
  • 1 tablespoon lemon juice
  • 1/4 teaspoon ground cinnamon
  • 2 1/2 cups chopped fresh apple
  • 1 tablespoon honey
  • 1/4 cup raisins or dried cranberries

Place olive oil in skill and place over medium heat. Add grated squash and saute about 3 minutes. Add apple cider, lemon juice, and cinnamon. Cover, reduce heat, and simmer about 2 minutes. Add chopped apple, dried fruit and honey. Cover and cook over medium heat 5 minutes or until squash is tender.


Endlessly curious and easily entertained, Barb Dietrich Boose loves being a member of the friendly, fascinating DMU community and its creative communications team. The University's publications director and DMU Magazine editor, Barb is always on the hunt for story ideas, good books and new recipes to try out on her family, such as her surprisingly tasty pork-and-bean bars.

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