East indian-style winter squash


1 butternut squash halved; seeded
1 tbsp unsalted butter
1 tbsp minced fresh ginger
1 tbsp minced fresh garlic
1/4 tsp cumin
1/4 tsp chili powder
1/8 tsp salt

Freshly ground pepper

How to prepare

Preheat oven to 400. Place 2 squash halves, cut sides up, in pan filled with 1/4″ water. Bake until tender when pierced with fork (30-45 min). When cool enough to handle peel & discard skin and cube the flesh. In a large heavy skillet, warm the butter until bubbling. Add ginger & garlic and cook stirring for one min. Add the cubed squash & cook stirring two more min. Sprinkle in the cumin; chili powder; salt; & pepper to taste; cook one more min, stirring the cubes until spices are distributed & squash is reheated. Serves 4.

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