INGREDIENTS:
2 cups cooked Delicata squash, cooled and diced
2 tablespoons olive oil
2 cloves garlic, minced
1/2 onion, chopped
1/4 cup celery, diced
1 teaspoon marjoram
1 apple, diced (approximately 1 cup)
METHOD:
Bake squash, cut side down, for 35 minutes. Cool. Dice into cubes.
In a large skillet or sauté pan, heat olive oil over medium-high heat. Add garlic, and stir for 30 seconds. Then, add celery, onion, and marjoram, and stir for 1 minute. Add apple, stirring until apple is cooked through (about 5 minutes). Add cooked squash and heat until hot.
SERVINGS: 6
SOURCE: Recipe submitted by Judy Low and Joe Curry of Molino Creek Farm
