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.

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