Low-Fat Butternut Squash With Fresh Ginger
- Ready In:
- 40mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 - 1 1⁄4 kg butternut squash
- 1 -2 tablespoon vegetable oil or 1 -2 tablespoon olive oil
- 1 onion, minced
- 1 tablespoon fresh ginger, peeled and minced
- 1⁄4 cup vegetable broth (or more) or 1/4 cup water (or more)
- 1⁄2 teaspoon ground ginger
- salt and pepper
- 1 pinch sugar (optional)
directions
- Halve squash and remove seeds and strings. Put squash halves cut upside down in microwave-safe baking dish, add 2 T water and cover with wax paper.
- Microwave on high power about 15 minutes or until tender; check by piercing squash in its thickest part with a fork. Remove squash pulp from peel. Roughly dice pulp.
- Heat oil in a large skillet or saute pan. Add onion and saute over medium heat, stirring often, for 7 minutes. Add minced ginger and saute over low heat for 30 seconds. Add squash pieces, 1/4 cup broth, ground ginger, sugar, salt and pepper.
- Cover and cook, stirring often, about 5 minutes, adding more broth by tablespoons if needed, or until squash is coated with flavoring and is heated through. Don't worry if squash pieces fall apart. Serve hot.
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Reviews
-
In looking for a more healthful way to prepare butternut, rather than the more common brown sugar, butter, maple syrup, I decided to try this. The ginger works really well. The technique for microwaving the squash is a real time saver. I may have cooked it longer than suggested and ended up mashing the squash instead of cutting into chucks. It was still very good. Thank you.
Tweaks
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In looking for a more healthful way to prepare butternut, rather than the more common brown sugar, butter, maple syrup, I decided to try this. The ginger works really well. The technique for microwaving the squash is a real time saver. I may have cooked it longer than suggested and ended up mashing the squash instead of cutting into chucks. It was still very good. Thank you.
RECIPE SUBMITTED BY
My husband and I moved to Israel 1 1/2 years ago..the fulfillment of a 30 year dream. We have been vegetarians for six years.Our younger son had moved here four years ago, is a combat soldier, and a vegan. Our older son and daughter-in-law are expecting their first child (and our first grandchild!) in one month. They live in Boston.
I have rarely cooked my entire adult life...never was very good and was always working full time. Since I've moved here, I've taken lessons and really studied hard. Now my son takes his vegan chocolate cookies (from this website) to his base...and they all love them. A new experience for me!
...Well it's 1/1/10 (wow, cool) and my husband I and moved back to the States for a while to be with our grandson, son and DIL in Washington, DC. Our son has completed his Army service in the IDF and will be getting his graduate degree in Israel. We will be returning to Israel in the future, but now is a chance to be a part of our grandson's life. I'm back to working full time, and really cook only on the weekends...but all is good.