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Sautéed Marrow Squash

Ingredients
  Butter 1 1⁄2 Ounce
  Vegetable oil 1 Tablespoon
  Marrow 1 Medium, peeled, seeded and coarsely chopped
  Onion 1 Medium, peeled and sliced
  Garlic 1 Clove (5 gm), peeled and crushed
  Dried oregano 1 Pinch
  Salt To Taste
  Freshly ground black pepper To Taste
Directions

MAKING
1) In a pan, heat the butter and oil, sauté the marrow, onion and garlic for 3 minutes, stirring occasionally.
2) Add in the oregano and season to taste.
3) Put the lid on and simmer for 10 minutes or until the marrow is tender, stirring occasionally.
4) Pour in little water if the mixture becomes too dry.
5) If you wish to freeze the dish, then do so at this stage. Pour the cooled lentil mixture into a plastic container.
6) Seal, label and freeze the container.

SERVING
7) Serve hot, garnished with chopped parsley if desired.
8) If using the frozen marrow mixture, thaw at room temperature for 4 hours.
9) In a saucepan, reheat the split pea mixture over the stove, stirring occasionally.
10) Serve as mentioned in step 7.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Side Dish
Method: 
Simmering
Occasion: 
Thanksgiving
Restriction: 
Vegetarian
Ingredient: 
Squash
Interest: 
Quick, Healthy
Cook Time: 
20 Minutes
Servings: 
4

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