SAUTEED BUTTERNUT SQUASH WITH GARLIC, GINGER & SPICES

Sauteed Butternut Squash with Garlic, Ginger & Spices image

Provided by @MakeItYours

Number Of Ingredients 10

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

Steps:

Melt 3 tablespoons of the butter in a 10-inch straight-sided saute 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 tablespoon of butter to the clear space. When the butter melts, add the ginger, garlic, and 1/2 teaspoon 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.