PATAPAN SQUASH, GINGERED BABY CARROTS AND PEARL ONIONS

(Serves 4-6)

• 2 pounds patapan squash
• 2 pounds baby carrots
• 1 tablespoon fresh ginger, minced
• 2 tablespoons butter
• 2 tablespoons sugar
• 1 cup pearl onions

Wash and trim the squash and carrots, leaving some of the small green stems on the carrots. In a sauté pan, heat 1/4 cup water with 1 tablespoon butter and 1 tablespoon of sugar. Add the patapan squash and cook covered for 3 to 4 minutes. Remove the cover and cook over medium high heat until the water is evaporated and the squash is glazed with the sugar and butter. In a second sauté pan, heat 1/4 cup water with 1 tablespoon butter and 1 tablespoon of sugar. Add the baby carrots, ginger and pearl onions and cook covered for 3 to 4 minutes. Remove the cover and cook over medium high heat until the water is evaporated and the squash is glazed. Combine all the vegetables and serve.

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