Savory Mediterranean Butternut Squash

October  2, 2014
Author Notes

I grew up eating this savory butternut squash. This recipe brings me back to Andalusia, Spain. —sorayaaguilar

  • Serves 4
  • 5 garlic cloves, sliced
  • 2 pounds butternut squash, diced
  • 1/4 cup Extra Virgin Olive Oil
  • 3 tablespoons Sherry Vinegar
  • 1 teaspoon cumin powder
  • 1 tablespoon dried oregano
  • Fleur de Sel to taste
  • Fresh oregano to garnish
  • 3 cups vegetable broth
In This Recipe
  1. In a medium sauté pan, heat Extra virgin olive oil for 1 minute. Add garlic and sauté until golden. Add diced butternut squash, sauté for 3 minutes. Add vinegar, cumin, oregano and fleur de sel, and sauté for 2 more minutes. Pour in vegetable broth and cover, cooking over medium heat until all the broth is evaporated and butternut squash is very tender (25 minutes). Mash the squash with a potato masher. Garnish with fresh oregano. Serve warm. Serve as a side dish with pork chops or roasted chicken. It’s also delicious as a spread over toasted bread

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