Simple, easy and filling. This butternut squash recipe, from Mark Bittman’s How to Cooking Everything: Vegetarian, was a nice entree but is probablly better served as a side. I think we had this along with a fresh green salad and maybe warm bread or wraps. It’s been a few weeks!
- 3 T. corn/grapeseed or peanut oil (not olive oil)
- 1 T. minced garlic
- 1 minced fresh chili (jalapeno)
- 1 T. ginger – peeled and grated
- 1 1/2 pounds butternut squash
- 1 C. coconut milk
Saute the garlic, ginger and chili in the oil in a deep skillet. After a few minutes, add the squash and coconut milk. Bring to a boil, cover and turn heat down to low. Cook, stirring a few times, until squash is tender, about 15 minutes.
Uncover the pan and raise the heat to medium-high. Cook until all the liquid is evaporated and the squash begins to brown, about 5-10 minutes. Serve with fresh cilantro.
Notes: The great thing about many of Mark Bittman’s recipes is that he offers variations. The basic recipe is called Butternut Squash, Braised and Glazed but he offers 6 different variations! (with soy, with pesto, coconut milk and curry, thai style, cream and walnut, saffron and almonds)