Prep Time:
15 minutes
Cook Time
15 minutes
Serving Size
1/2 cup
Serves
6
Ingredients
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
5 cups butternut squash, peeled and diced into ½-inch cubes *
1 teaspoon salt, divided
1 tablespoon finely grated fresh ginger
1 tablespoon minced garlic
½ teaspoon ground cumin
¼ teaspoon ground coriander
Pinch ground cinnamon
Pinch cayenne
2 teaspoons cilantro, chopped
*Kitchen tip: To easily cut squash, first slice the top and bottom off. Poke holes in the squash using a fork. Using a microwave-safe plate, microwave the squash for 3-4 minutes. Let the squash cool slightly. Peel using a vegetable peeler, cut in half scoop out the seeds, and chop into 1-inch cubes.
PREPARATION
- Heat olive oil in a large sauté pan over medium-high heat.
- Add butternut squash and ¼ teaspoon of salt. Cook, stirring occasionally until squash is lightly browned and tender, about 15 minutes.
- Push squash to one side of the pan and add butter to the cleared space. When butter has melted, add ginger, garlic and remaining salt. Cook for 1 to 2 minutes.
- Stir in cumin, coriander, cinnamon, and cayenne and cook until fragrant, about 30 seconds.
- Stir the flavorings into the squash, adjust the salt to taste and garnish with cilantro.
SOURCE
Fine Cooking by Julie Grimes Bottcher
Recipe modified by CHOICES Nutrition Education Program
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