Butternut Squash in Ginger and Garlic (Adapt. Julia Child)

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READY IN: 35mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 5
    cups diced butternut squash (in thumbnail sized dice)
  • 12
    teaspoon salt
  • 2 -3
    tablespoons butter (optional)
  • 4 -6
    tablespoons juices from cooked meat (optional)
  • 2
    tablespoons finely minced fresh ginger
  • 2
    tablespoons finely minced fresh garlic
  • salt and pepper
  • 2 -3
    tablespoons fresh minced parsley or 2 -3 tablespoons chives
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DIRECTIONS

  • Cut squash in half; remove seeds. Peel away all outer rind of squash several times until only the deeply yellow parts of the squash are left.
  • Cut into thumbnail sized dice.
  • Steam squash until just tender (about 10 minutes). Do not overcook.
  • Drain cooking water into another sauce pan, boil down quickly with optional meat juices and optional extra butter, ginger and garlic.
  • When well reduced and liquid is almost syrupy, pour it over the squash. Toss with liquid and correct seasoning.
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