SAUTEED BUTTERNUT SQUASH WITH GARLIC, GINGER & SPICES

SAUTEED BUTTERNUT SQUASH WITH GARLIC, GINGER & SPICES image

Yield 3-4

Number Of Ingredients 10

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

Steps:

Melt 3 Tbs. of the butter in a 10-inch straight-sided sautÃÂÃÂ© 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 squash to one side of the pan and add the remaining Tbs. of butter to the clear space. When the butter melts, add the ginger, garlic, and 1/2 tsp. salt. Cook the aromatics in the melted butter, stirring constantly and scraping the bottom of the pan until they are softened, 1 to 2 minutes. Stir the cumin, coriander, cinnamon, and cayenne into the ginger and garlic and cook until fragrant, about 30 seconds. Stir the flavorings into the squash, adjust the salt to taste before serving, and garnish with the cilantro, if using. nutrition information (per serving): Size : based on four servings; Calories (kcal): 150; Fat (g): fat g 12; Fat Calories (kcal): 100; Saturated Fat (g): sat fat g 7; Protein (g): protein g 1; Monounsaturated Fat (g): 3; Carbohydrates (g): carbs g 14; Polyunsaturated Fat (g): 0; Sodium (mg): sodium mg 320; Cholesterol (mg): cholesterol mg 30; Fiber (g): fiber g 4;