Low-Fat Butternut Squash With Fresh Ginger |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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. 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.
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