Spiced Butternut Squash
By Fitness and Freebies
This tasty butternet squash recipe comes to you with a wonderful oriental taste sensation.
2 tablespoons vegetable oil
1 teaspoon oriental sesame oil
1 medium butternut squash (about 2 pounds), peeled, seeded, cut into 1" pieces
2 1/2 teaspoons minced garlic
1/3 cup vegetable broth
1/4 cup dry white wine
2 teaspoons minced peeled ginger
1/4 teaspoon Chinese five-spice powder
1/8 teaspoon cayenne pepper
Heat oils in heavy large skillet over medium heat.
Add squash and 1 teaspoon garlic; saute 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.
Recipe makes 4 servings.
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