- 1/2 cup finely chopped onion
- Red pepper flakes, to taste
- 1 butternut squash, peeled, seeded and grated
- 1/4 cup chicken stock
- 3 tablespoons chopped parsley
- 3 tablespoons butter
In a skillet, melt butter and cook onion over medium heat. Stir in red pepper flakes. Stir in grated squash and toss to coat. Pour in chicken stock and cook, stirring occasionally, For 7 to 10 minutes. Toss in parsley and salt. Serve warm.