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

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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