Adapted from Eating Well (June/July 2006)
This is a winter version of a dish that was intended for summer using zucchini and fresh tomato. Perhaps I’ll post the summer version when the time comes, but for now the dish can be enjoyed using a few of my favorite seasonal go-to ingredients. I’ve promised my husband that this is the last of the butternut squash this season. He’s pleased to know that asparagus is just around the corner.
Preparation time: 5 minute(s)
Cooking time: 20 minute(s)
Number of servings (yield): 4
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