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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 tablespoons vegetable oil |
1 teaspoon oriental sesame oil |
1 medium butternut squash (about 2 pounds), peeled, seeded, cut into 1-inch pieces |
2 1/2 teaspoons minced garlic |
1/3 cup canned low-salt chicken broth |
1/4 cup dry white wine |
2 teaspoons minced peeled ginger |
1/4 teaspoon chinese five-spice powder |
1/8 teaspoon cayenne pepper |
Directions:
1. Heat oils in heavy large skillet over medium heat. Add squash and 1 teaspoon garlic; sauté until squash begins to soften, about 8 minutes. Add broth and wine. Boil until most of liquid is absorbed, about 8 minutes. Stir in ginger, five-spice powder, cayenne and remaining 1 1/2 teaspoons garlic. Cover; reduce heat to medium-low. Cook until liquid is absorbed and squash is tender, about 5 minutes. Season to taste with salt and pepper.
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