The Secret Ingredient
Ingredients
- ●1 tablespoon olive oil
- ●1/2 pound butternut squash (about 1/2 medium), cut into spears
- ●4 to 5 (about 14 ounces) cremini or white button mushrooms, cut into quarters
- ●3 medium carrots, cut at a diagonal
- ●Salt and ground black pepper to taste
- ●1 cup water
- ●2 MAGGI Vegetable Flavor Bouillon Cubes, crushed
- ●1 ounce chopped toasted almonds
- ●3 to 4 sprigs of basil leaves
Make It
Step 1
Heat the oil in skillet and lay the vegetables flat in skillet. Add salt and pepper to taste. Sear until golden, about 2 minutes per side. Measure water into a liquid measuring cup and dissolve the bouillon by whisking. Pour over vegetables, cover and cook over medium heat until tender, 6 to 8 minutes. Serve garnished with almonds and basil.