This is a delicious and easy way to prepare squash. If you have any leftovers, they make a great soup. Just puree them in a blender with enough stock or water to reach the consistency of a creamy soup, then heat and season to taste with salt and pepper.

1 tablespoon extra-virgin olive oil
1 cup chopped onion (about 1 large yellow onion)
1/2 teaspoon dried tarragon
1 medium butternut squash, peeled and diced large
1/2 teaspoon sea salt
Vegetable stock, chicken stock, or water

1. Heat the oil in a large saucepan over medium-high heat, then add the onion and saute' for about 2 minutes, until translucent.

2. Stir in the tarragon, then add the squash, sprinkle the salt over the top, and mix well. Add stock to a depth of 1/2 inch, then cover and cook over very low heat for about 25 to 30 minutes, until the squash is soft. Serve hot.

Makes 4 servings.

***

Excerpt from THE WHOLE-FOOD GUIDE TO STRONG BONES: A Holistic Approach (New Harbinger Publications)

Author's Bio: 

Annemarie Colbin, Ph.D., is a health educator and award-winning writer, consultant, and lecturer. She is the founder and CEO of the Natural Gourmet Institute for Health and Culinary Arts in New York City. She writes a column, "Food and Your Health," for New York Spirit magazine and author of several books.