| 1. |
Peel butternut squash and cut into 1" to 1/2" cubes. |
| 2. |
In large skillet, saute garlic in olive oil over medium high until beginning to brown. |
| 3. |
Add stock, squash, and pepper to taste (salt as well for people without sodium restrictions). Cover, turn heat to low, and cook until squash is tender (about 15-20 minutes), stirring once or twice. |
| 4. |
Uncover squash and turn heat up to medium. Add freshly minced rosemary and cook until liquid is completely reduced and squash is getting nice and brown. Shake pan occasionally during this step (stir only if needed). If you would like further browning (caramelization) after liquid is reduced, turn heat down to low. Serve immediately. |
