Home ranch butternut squash
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Butternut squash; one-whole |
| 1 | tablespoon | Olive oil |
| 1 | Garlic clove; minced | |
| ¼ | teaspoon | Ground cumin |
| ¾ | cup | Vegetable broth; or alternative |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | White pepper |
| 2 | tablespoons | Finely chopped fresh parsley |
Directions
Carefully cut the peel from the squash, cut the squash in half, scoop out the seeds, and cut the flesh into ¼-inch dice.
In a large saute pan over medium heat, heat the oil, add the squash, and saute for about 3 to 5 minutes, until lightly browned, stirring frequently.
Add the garlic and cumin and toss to coat, sauteing for a minute. Add the stock, turn up the heat to medium-high, cover, and cook for 5 to 7 minutes or until the squash is fork-tender. Remove the squash from the heat and add salt, pepper, and parsley, mixing to combine.
Taste for seasoning. Heat further if any excess moisture remains. Spoon into a serving bowl and serve immediately.
Advance Preparation: Can be prepared up to 4 hours ahead through step 1, covered, and kept at room temperature. EACH 149 cals, 4g fat.
NOTES : This recipe is wonderful with any simple grilled chicken, beef, or fish dish.
Recipe by: Diane Rossen Worthington's California Cook Converted by MM_Buster v2.0l.