Recipe by Yaffa
Published in Jerusalem Post, Jan. 2008. The author recommends streamlining the usual squash-braising technique by using the microwave. It not only shortens the cooking time; it saves the tedious task of cutting the skin off the raw squash. Simply scoop out the cooked pulp and simmer it briefly with the flavors. For a sweet, quick variation, omit the onion and add cinnamon, nutmeg and vanilla to taste, then stir in 1'-2 tablespoons sugar or honey or the equivalent in sweetener, and 1/3 cup raisins or a small can of diced or crushed pineapple; then simmer the mixture for five minutes. For a hearty main course casserole, stir in a can of white beans (plain or in tomato sauce), 1-2 cups canned or cooked frozen corn kernels and 1 small can of tomatoes (drained and chopped); simmer for five minutes.
Top Review by veggienut
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.
- 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 See How It's Made
- 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.