Instructions: Preheat oven to 400 degrees. In medium saucepan, heat butter over medium heat. Add onions and cook, stirring frequently, until soft, about 4 minutes. Stir in sugar, sage, prunes, and white wine and simmer until wine is reduced by half, about 5 minutes.

Add broth, squash, salt, and pepper and bring to boil. Pour into 1-quart ovenproof casserole. Cover tightly and bake 30 minutes or until squash is very tender. Uncover and bake 10 minutes longer or until lightly browned on top. Sprinkle with nuts and serve.

Cuisine: "Jewish"

NOTES : This is one of Maunys best recipes for easy, delicious vegetable tsimmes. Spicy butternut squash is at its best in the fall and winter. Tsimmes is a simple Jewish dish, not unlike glazed carrots.

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