Sauteed Butternut Squash with Garlic, Ginger & Spices

Sauteed Butternut Squash with Garlic, Ginger & Spices

by 7  people
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Butternut Squash, Seasonal, Squash, Vegetables
Recipe from Fine Cooking Magazine
SERVINGS
3

Sauteed Butternut Squash with Garlic, Ginger & Spices

Sauteed Butternut Squash with Garlic, Ginger & Spices
SERVINGS
3
by 7  people
add your rating
add a comment

Related Categories:

Butternut Squash, Seasonal, Squash, Vegetables
Ingredients
  • 4   tablespoons unsalted butter
  • 4   cups 1/2-inch-diced, peeled butternut squash (from about a 2-pound squash)
  •  Kosher salt
  • 1   tablespoon finely grated fresh ginger (use a rasp-style grater if you have one)
  • 1   tablespoon minced garlic
  • 1/2  teaspoon ground cumin
  • 1/4  teaspoon ground coriander
  •  Pinch ground cinnamon
  •  Pinch cayenne
  • 2   teaspoons finely chopped fresh cilantro (optional)
Related Video
How to Make Basic Roasted Butternut Squash

Once you know how to make basic roasted butternut squash, you can spice it up almost any way you want┐sprinkle it with rosemary and lemon zest, toss in some caramelized shallots, or sprinkle with toasted pine nuts.

Directions
1. 
Melt 3 tablespoons of the butter in a 10-inch straight-sided saute 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 tablespoon of butter to the clear space. When the butter melts, add the ginger, garlic, and 1/2 teaspoon 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.
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