Spiced Butternut Squash
Serves: 5
Eloise Gerhold
1 January 1970
Based on User reviews:
49
Spice
45
Sweetness
47
Sourness
42
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2 tbsps
Vegetable Oil2.5 tsps
Garlic (minced)1 cup
White Wine (dry)2 tsps
Ginger (minced peeled)1 tsp
Cayenne PepperDirections:
1
Heat oils in heavy large skillet over medium heat
2
Add squash and 1 teaspoon garlic; sauté until squash begins to soften, about 8 minutes
3
Add broth and wine
4
Boil until most of liquid is absorbed, about 8 minutes
5
Stir in ginger, five-spice powder, cayenne and remaining 1 1/2 teaspoons garlic
6
Cover; reduce heat to medium-low
7
Cook until liquid is absorbed and squash is tender, about 5 minutes
8
Season to taste with salt and pepper
9
Heat oils in heavy large skillet over medium heat
10
Add squash and 1 teaspoon garlic; sauté until squash begins to soften, about 8 minutes
11
Add broth and wine
12
Boil until most of liquid is absorbed, about 8 minutes
13
Stir in ginger, five-spice powder, cayenne and remaining 1 1/2 teaspoons garlic
14
Cover; reduce heat to medium-low
15
Cook until liquid is absorbed and squash is tender, about 5 minutes
16
Season to taste with salt and pepper