Ingredients
2
teaspoons canola or olive oil
1
medium onion, chopped (1/2 cup)
2
cloves garlic, finely chopped
1
medium butternut squash (about 3 lb), peeled, seeded and cut into 1/2-inch pieces (about 3 cups)
2
medium Granny Smith apples, peeled, cut into 1/2-inch pieces (2 cups)
2
teaspoons packed brown sugar
1 1/2
teaspoons curry powder
1/4
teaspoon salt
Preparation
In 12-inch nonstick skillet, heat oil over medium heat. Add onion and garlic; cook 2 minutes, stirring occasionally, until onion is crisp-tender.
Add squash, apples, sugar, curry powder and salt. Cook and stir 1 minute. Reduce heat to medium-low; cover and cook 10 to 12 minutes, stirring occasionally, until squash is tender. If desired, garnish with fresh thyme.
