Name: Spiced Butternut Squash
Yield: Serves 4
Ingredients: 2 tablespoons vegetable oil; 1 teaspoon oriental sesame oil; 1 medium butternut squash (about 2 pounds), peeled, seeded, cut into 1-inch pieces; 2 1/2 teaspoons minced garlic; 1/3 cup canned low-salt chicken broth; 1/4 cup dry white wine; 2 teaspoons minced peeled ginger; 1/4 teaspoon Chinese five-spice powder; 1/8 teaspoon cayenne pepper

Recipe information

Yield
Serves 4

Ingredients

2 tablespoons vegetable oil

1 teaspoon oriental sesame oil

1 medium butternut squash (about 2 pounds), peeled, seeded, cut into 1-inch pieces

2 1/2 teaspoons minced garlic

1/3 cup canned low-salt chicken broth

1/4 cup dry white wine

2 teaspoons minced peeled ginger

1/4 teaspoon Chinese five-spice powder

1/8 teaspoon cayenne pepper

Preparation

Heat oils in heavy large skillet over medium heat. Add squash and 1 teaspoon garlic; sauté until squash begins to soften, about 8 minutes. Add broth and wine. Boil until most of liquid is absorbed, about 8 minutes. Stir in ginger, five-spice powder, cayenne and remaining 1 1/2 teaspoons garlic. Cover; reduce heat to medium-low. Cook until liquid is absorbed and squash is tender, about 5 minutes. Season to taste with salt and pepper.

TagsButternut Squash Squash Vegetable Side Dinner Dairy Free Gluten Free Saute Simmer Fall Winter Bon Appétit

Recipe notes

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