13 Jan 2011

Don’t Skip the Squash

Posted by annmcolford

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.

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2 Responses to “Don’t Skip the Squash”

  1. This is a great recipe…easy and tasty.


    Jan Myhre

  2. Butternut squash is melt in the mouth yummy. I’ll have to try this route; I usually peel, cube, and roast in the oven with olive oil and a bit of pepper and kosher salt.


    Barb Chamberlain

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