Pan-Fried Butternut Lager Squash
Updated Feb 15, 2021, Published Sep 01, 2015
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This is a simple recipe that really brings out the rich flavors of the squash. It makes a wonderful high-nutrient and high-protein accompaniment to the sausage recipe included here or to your favorite pork tenderloin or pork chop recipe. On a side note, this is one of the few ways my boys actually enjoy butternut squash.
Pan-Fried Butternut Lager Squash
Ingredients
- 3 pounds butternut squash, about 1 medium squash
- 1 tablespoon coconut oil, melted
- ½ teaspoon sea salt, divided use
- 6 tablespoons unsalted butter
- 2 cups cannellini beans, cooked (or use one 15-ounce can, drained and rinsed)
- 2/3 cup gluten-free lager beer, about 6 ounces
- 2 tablespoons fresh sage, roughly chopped
- 2 tablespoons fresh tarragon, roughly chopped
- 1/8 teaspoon ground nutmeg
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 350ºF. Slice the squash in half lengthwise and scoop out the seeds. Drizzle the coconut oil over the flesh of the squash and sprinkle with ¼ teaspoon salt. Place cut-side down in a baking dish and roast until tender, 45-50 minutes. Remove from the oven and allow to cool. When cool enough to handle, remove the squash from the flesh and cut into bite-sized cubes.
- Heat a large skillet over medium heat. Add the butter. Once melted, add the squash and beans and stir to combine. Cook for about 5 minutes. Then add the gluten-free lager and let simmer until the liquid is reduced by half.
- Add the sage, tarragon, nutmeg, ¼ teaspoon salt, and pepper. Continue to cook for about 8 minutes more over medium heat until all of the butter/lager mixture is absorbed by the vegetables and beans. Serve.
Nutrition
Calories: 426kcalCarbohydrates: 56gProtein: 9gFat: 21gSaturated Fat: 13gCholesterol: 45mgSodium: 502mgPotassium: 1313mgFiber: 11gSugar: 7gVitamin A: 36835IUVitamin C: 73.2mgCalcium: 262mgIron: 5.5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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