Don’t Skip the Squash

Sauteed butternut squash with a hint of ginger

I just realized that despite posting nearly 1,500 words the other day, I forgot to mention anything about my new favorite vegetable: sautéed butternut squash. Here’s the photo and a quick rundown.

Peel, remove seeds, and slice the squash into thin (1/4-inch) wedges or slices. Over medium heat, toss the squash slices in a blend of olive oil and butter in a sauté pan. Add about a teaspoon of grated fresh ginger root. Add strips of onion, too, if you’d like. Sprinkle with a little bit of salt and coarsely ground pepper and let it all cook, stirring occasionally, until the squash is nicely browned. Transfer squash to a platter or a bowl and sprinkle with a touch of turbinado sugar. Garnish with parsley or cilantro if you’d like some color contrast.

I’ve also used this same method with sweet potatoes, and it is equally delicious.