Sautéed Butternut Squash with Garlic, Ginger & Spices

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


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