Sautéed Butternut Squash With Garlic Ginger Spices Recipes

BUTTERNUT SQUASH WITH GINGER

Butternut Squash With Ginger image

Quick Easy & Tasty-- This is really a remake of my recipe#15818 Ginger Squash Casserole but I didn't feel like mashed squash so I changed it a bit and reposted it as this recipe. We enjoyed it and I hope you do too The ginger/squash combination is a lovely flavor sensation

Provided by Bergy

Categories Vegetable

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 butternut squash, peeled, deseeded, cut into 1 1/2-inch pieces (apprx 4 cups)
3 tablespoons butter (or less)
2 tablespoons fresh ginger, finely chopped
1 1/2 tablespoons brown sugar or 1 1/2 tablespoons brown sugar substitute
salt & pepper

Steps:

Place the prepared squash in a lightly greased oven proof dish.
Dot with butter and sprinkle with ginger, brown sugar, salt & pepper.
Cover and bake in a 350F for 45 minutes, uncover and place 8" from broiler to finish browning it for another 15 minutes or less - watch it doesn't get burnt.

Nutrition Facts : Calories 226, Fat 8.9, SaturatedFat 5.5, Cholesterol 22.9, Sodium 75.1, Carbohydrate 38.8, Fiber 5.7, Sugar 11.3, Protein 3

SPICED BUTTERNUT SQUASH

Spiced Butternut Squash image

Categories Ginger Side Sauté Thanksgiving Butternut Squash Fall Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 4

Number Of Ingredients 9

Ingredients

2 tablespoons vegetable oil
1 teaspoon oriental sesame oil
1 medium butternut squash (about 2 pounds), peeled, seeded, cut into 1-inch pieces
2 1/2 teaspoons minced garlic
1/3 cup canned low-salt chicken broth
1/4 cup dry white wine
2 teaspoons minced peeled ginger
1/4 teaspoon Chinese five-spice powder
1/8 teaspoon cayenne pepper

Steps:

Heat oils in heavy large skillet over medium heat. Add squash and 1 teaspoon garlic; sauté until squash begins to soften, about 8 minutes. Add broth and wine. Boil until most of liquid is absorbed, about 8 minutes. Stir in ginger, five-spice powder, cayenne and remaining 1 1/2 teaspoons garlic. Cover; reduce heat to medium-low. Cook until liquid is absorbed and squash is tender, about 5 minutes. Season to taste with salt and pepper.

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