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

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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