Sautéed Butternut Squash with Garlic, Ginger & Spices

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


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

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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