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Recipe

Sautéed Butternut Squash with Garlic, Ginger & Spices

Scott Phillips

Servings: three to four.

Ingredients

  • 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)

Nutritional Information

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

Preparation

  • 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.

Reviews

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Reviews (5 reviews)

  • Maggimahoney | 10/30/2018

    Love this recipe. The only change I make is that I use brown butter when I have time for the extra step.

  • JimCT | 12/13/2017

    This Is a fantastic recipe as written. It’s a nice savory combination that will go with almost any meat. I have some pretty potent sweet cinnamon (Penzys Vietnamese ) so I was careful to easy on that. The natural sweetness of the squash was enough. I wouldn’t any additional sugar. I made it one night with the coriander and another night without . It makes a difference, use it. It’s so nice to see a winter squash recipe that’s simple yet savory without all that Thanksgiving sweetness,

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