Mushroom Cider Parsley Sauteed Butternut Squash

Ingredients

• 12 ozButternut Squash
• 8 ozCremini Mushroom
• 1 tbspUnsalted Butter
• ½ cupVegetable Broth
• 2 tbspApple Cider Vinegar
• 2 tbspParsley
• ½ tspTable Salt

Instructions

1. Wash the Butternut Squash and Cremini Mushroom under running water, keep leafy greens separate from raw meat and poultry, and cut them into evenly sized pieces.
2. Melt the Unsalted Butter in a wide skillet. Add the Butternut Squash, Cremini Mushroom, and Table Salt and cook for 5 minutes.
3. Add the Vegetable Broth, cover, and cook until the vegetables are tender. Uncover, stir in the Apple Cider Vinegar and Parsley, and cook for 1 minute before serving.