Total Time
20mins
Prep 15 mins
Cook 5 mins

This was another dish that Richard Hetzler, from the American Indian Museum in Washington, DC. prepared for us. I loved this dish. It was simple, elegant and very tasty.

Ingredients Nutrition

Directions

  1. Clean and cut the squash in half and reserve.
  2. In a large saute pan, melt the butter and lightly saute the shallots until soft and clear.
  3. Add the squash into the pan with the shallots and saute for about 5-8 minutes until tender.
  4. Season with salt and pepper.
  5. Bon Appetit!

Reviews

(2)
Most Helpful

Very simple and really delicious - thank you for sharing!!

LauraMac December 19, 2009

Excellent, simple and light recipe. Followed exactly, used all organic ingredients. I did, however, just make enough for myself and my 4 yr old daughter. Served with basmati rice. Will make this again; thanks for sharing.

jennifer in new jersey October 26, 2007

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