Butternut squash pairs beautifully with Asian flavors such as ginger, soy and a drizzle of toasted sesame oil, and is a slightly unexpected take on a traditional fall favorite. —mariaraynal
scallions, thinly sliced
crushed red pepper
low sodium soy sauce
butternut squash, chopped into 1/4 inch cubes
toasted sesame oil, to taste
In This Recipe
Heat large skillet over medium flame, add vegetable oil. Saute scallions for 2-3 minutes, stir in garlic and cook for another minute. Add ginger and crushed red pepper, and after another minute, add the soy sauce.
Once combined, add butternut squash and saute for 10-15 minutes, or until golden brown. Just before serving, drizzle with toasted sesame oil.
I'm a self-trained home cook and freelance food writer who enjoys cooking and eating seasonally and locally whenever possible. When I travel, visiting the farmers' markets, local groceries and specialty food shops is as important as the shopping, museums and restaurants. I love to immerse myself in cookbooks, then go into the kitchen and experiment; and writing about food and the chefs who cook it is my latest pursuit. By day, I'm an executive speechwriter and event planner.