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Sautéed Butternut Squash with Garlic, Ginger & Spices

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Serves three to four.

  • 4 Tbs. unsalted butter
  • 4 cups 1/2-inch-diced, peeled butternut squash (from about a 2-pound squash)
  • Kosher salt
  • 1 Tbs. finely grated fresh ginger (use a rasp-style grater if you have one)
  • 1 Tbs. minced garlic
  • 1/2 tsp. ground cumin
  • 1/4 tsp. ground coriander
  • Pinch ground cinnamon
  • Pinch cayenne
  • 2 tsp. finely chopped fresh cilantro (optional)

Melt 3 Tbs. of the butter in a 10-inch straight-sided sauté pan over medium-high heat. Add the butternut squash and a large pinch of salt. Cook, stirring occasionally at first and then more frequently as the squash browns, until the squash is tender and lightly browned, about 15 minutes. Push the squash to one side of the pan and add the remaining Tbs. of butter to the clear space. When the butter melts, add the ginger, garlic, and 1/2 tsp. salt. Cook the aromatics in the melted butter, stirring constantly and scraping the bottom of the pan until they are softened, 1 to 2 minutes. Stir the cumin, coriander, cinnamon, and cayenne into the ginger and garlic and cook until fragrant, about 30 seconds. Stir the flavorings into the squash, adjust the salt to taste before serving, and garnish with the cilantro, if using.

nutrition information (per serving):
Size : based on four servings; Calories (kcal): 150; Fat (g): 12; Fat Calories (kcal): 100; Saturated Fat (g): 7; Protein (g): 1; Monounsaturated Fat (g): 3; Carbohydrates (g): 14; Polyunsaturated Fat (g): 0; Sodium (mg): 320; Cholesterol (mg): 30; Fiber (g): 4;

Photo: Scott Phillips

Delicious. 4.5 stars.

I liked this recipe although my husband prefers it without the spices, he didn't like the cinnamon. I think I over cooked it a little as well. Will try again.

Fast, easy and delicious. Good as is or with a little bit of brown sugar to sweeten it up.

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