Author Notes
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
Ingredients
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2 tablespoons
vegetable oil
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4
scallions, thinly sliced
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2 tablespoons
minced garlic
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2 tablespoons
minced ginger
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1/4 teaspoon
crushed red pepper
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1 tablespoon
low sodium soy sauce
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4 cups
butternut squash, chopped into 1/4 inch cubes
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toasted sesame oil, to taste
Directions
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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.
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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.
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