icnmgrjill
12-16-2010, 01:26 PM
Butternut Squash with Onions
serves 3
1 Tbsp. olive oil
1 c. white or yellow bulb onion, chopped in half-inch chunks (see note)
3 large garlic cloves, sliced
2-1/2 c. butternut squash, peeled and chopped in half-inch chunks
1/3 c. hot water
1 Tbsp. brown sugar, packed
1/3 c. white wine (see note)
Place the chopped onion in a colander and rinse well under running water. Drain for a moment. In a large skillet over medium heat, saut‚ the onion and garlic in the olive oil until the onion begins to brown, about 6 minutes. Add the squash and cook, stirring frequently, about 6 minutes.
Dissolve the brown sugar in the hot water and then add the wine. Pour over the squash in the skillet and cover. Simmer covered until squash is tender, about 10 minutes. Uncover and cook while stirring another minute or so to evaporate the liquid. Spoon into a serving dish. NOTE: Rinsing the onion removes some of the troublesome sulfite compounds and frying (a higher temperature than boiling) removes others. You can make the recipe even more bladder-friendly by using green onions instead of bulb onions. The alcohol and most of the sulfites in the wine boils off during cooking. If you don't have white wine on hand though, don't substitute red wine (it has a lot more bladder-irritating histamine-- which doesn't boil off). You can substitute 1/4 cup light rum or vodka (no histamines)for the 1/3 cup wine, in a pinch.
Nutrition data per serving: calories, 152; total fat, 5 g.; saturated fat, 1 g.; vitamin A, 182% RDA (based on a 2000 calorie diet).
serves 3
1 Tbsp. olive oil
1 c. white or yellow bulb onion, chopped in half-inch chunks (see note)
3 large garlic cloves, sliced
2-1/2 c. butternut squash, peeled and chopped in half-inch chunks
1/3 c. hot water
1 Tbsp. brown sugar, packed
1/3 c. white wine (see note)
Place the chopped onion in a colander and rinse well under running water. Drain for a moment. In a large skillet over medium heat, saut‚ the onion and garlic in the olive oil until the onion begins to brown, about 6 minutes. Add the squash and cook, stirring frequently, about 6 minutes.
Dissolve the brown sugar in the hot water and then add the wine. Pour over the squash in the skillet and cover. Simmer covered until squash is tender, about 10 minutes. Uncover and cook while stirring another minute or so to evaporate the liquid. Spoon into a serving dish. NOTE: Rinsing the onion removes some of the troublesome sulfite compounds and frying (a higher temperature than boiling) removes others. You can make the recipe even more bladder-friendly by using green onions instead of bulb onions. The alcohol and most of the sulfites in the wine boils off during cooking. If you don't have white wine on hand though, don't substitute red wine (it has a lot more bladder-irritating histamine-- which doesn't boil off). You can substitute 1/4 cup light rum or vodka (no histamines)for the 1/3 cup wine, in a pinch.
Nutrition data per serving: calories, 152; total fat, 5 g.; saturated fat, 1 g.; vitamin A, 182% RDA (based on a 2000 calorie diet).