Butte ut Squash with Onions and Tarragon

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 tarrago

1 medium butte
ut 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.nnn***

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