Low-Fat Butternut Squash With Fresh Ginger

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.

• Ready In: 40 mins
• 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

1. 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.
2. 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.
3. 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.
4. 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.