Sautéed Butternut Squash with Garlic, Ginger & Spices

Sautéed Butternut Squash with Garlic, Ginger & Spices
Photo by Scott Phillips

Ingredients

  • 1 Tbs. minced garlic
  • ½ tsp. ground cumin
  • Kosher salt
  • ¼ tsp. ground coriander
  • Pinch cayenne
  • 4 Tbs. unsalted butter
  • 1 Tbs. finely grated fresh ginger (use a rasp-style grater if you have one)
  • + 3 more ingredients
    • Pinch ground cinnamon
    • 2 tsp. finely chopped fresh cilantro (optional)
    • 4 cups ½-inch-diced, peeled butternut squash (from about a 2-pound squash)

Melt 3 Tbs. of the butter in a 10-inch straight-sided sauté pan over medium-high heat. Add the butternut squash and a large pinch of salt. Cook, stirring occasionally at first and then more frequently as the squash browns, until the squash is tender and lightly browned, about 15 minutes. Push the...

View full recipe at Fine Cooking

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