SAUTEED BUTTERNUT WITH
SHITAKE MUSHROOMS

3 Tbsp. oil
2 C. sliced onion
¼ tsp. grated ginger
4 C. butternut squash, diced
4-5 shitake mushrooms, sliced thin (if dry, soak ½ hour in hot water)
¼ tsp. nutmeg
½ tsp. cinnamon
1 Tbsp. tamari, soy sauce or Braggs liquid aminos
¼ tsp. sea salt
1 Tbsp. lemon juice

1. Sauté onions and ginger in oil until onions are somewhat clear, stirring gently.
2. Add butternut squash and mix well.
3. Add mushrooms and mix; add a little water and cook on low heat, covered, until butternut is soft but still a little crisp (al dente).
4. Add salt, nutmeg, cinnamon, lemon juice and soy sauce. Stir gently.
5. Cover and cook until vegetables are tender, about 5 minutes.

Yield: 6 servings