Sauteed Butternut Squash With Garlic Ginger Spices Food

BUTTERNUT SQUASH IN GINGER AND GARLIC (ADAPT. JULIA CHILD)

Steps:

• Cut squash in half; remove seeds. Peel away all outer rind of squash several times until only the deeply yellow parts of the squash are left.
• Cut into thumbnail sized dice.
• Steam squash until just tender (about 10 minutes). Do not overcook.
• Drain cooking water into another sauce pan, boil down quickly with optional meat juices and optional extra butter, ginger and garlic.
• When well reduced and liquid is almost syrupy, pour it over the squash. Toss with liquid and correct seasoning.

SAUTEED BUTTERNUT SQUASH WITH GARLIC, GINGER & SPICES

Steps:

• 1. Melt 3 tbsps of the butter in a large 10 inch straight side saute pan over med-high heat.Add the butternut squash and a large pinch of salt. Cook stirring occasionally at first and the more frequently as squash browns until it is tender and lightly browned about 15 mins. Push the squash to one side of pan and add the remaining tbsp 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 occasionally and scraping the bottom of the pan until they are softened, 1 - 2 mins. 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, garnish with cilantro if using and serve.I happen to love cilantro so I always add lots!
• 2. I absolutely LOVE this dish. It looks complicated and I thought so first too when I made it , now I make it from memory and it is so delicious. I could eat it all myself!! One tip is to have everything ready before you start. I remember searching through my pantry the first time I made it looking for my spices and getting very frustrated!! My husband still says he doesn't like it but I see him eating it every time.!!Easily doubled or tripled...I do!!!

BUTTERNUT SQUASH WITH GARLIC AND OLIVE OIL

Steps:

• Preheat oven to 400°F.
• Peel and cube squash.
• In a large bowl mix minced garlic (i use a garlic press) and olive oil. Add cubed squash and coat with the oil mixture.
• Dump all ingredients out of bowl and in to a glass casserole dish. Any size will do really but it will cook faster if it is more spread out.
• Cook 40-45 minutes, stirring once or twice. Squash is done when it is tender.