

2 tablespoons margarine
2 pounds butternut squash, peeled and cut into chunks
¼ teaspoon cloves
½ cup apricot nectar
¹/3 cup maple syrup
¼ cup chopped hazelnuts
In a large skillet, melt margarine. Sprinkle cloves on squash and cook, covered, over medium heat for about 10 minutes. Add apricot nectar and bring to a boil. Reduce heat and simmer, covered, for 5 more minutes. Gently stir in maple syrup and hazelnuts.
Leave a Reply