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Butternut and Squash in Ginger and Garlic Recipe

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This recipe for Butternut and Squash in Ginger and Garlic is from Margaret Dorothea Landon Schoenherr, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 teaspoon salt
2 - 3 tablespoons butter (Optional)
4 or more tablespoons meat juices (Optional)
2 tablespoons each of finely minced garlic and ginger
more salt and pepper
2 to 3 tablespoons fresh minced parsley and/or chives
Butternut squash to have about 5 cups chopped.
Directions:
Directions:
Peel and clean squash (scrape out seeds and strings). Cut into strips and then dice. Cook: Steam or boil. When boil, almost cover with water and add salt cook about 10 minutes-do not over cook. Drain cooking water and put in another pan. Boil it down rapidly with the option meat juices if you wish, 2 tablespoons butter plus the finely minced ginger and garlic. When well reduced and liquid is almost syrupy, pour over squash. Toss with liquid and correct seasoning.
Number Of Servings:
Number Of Servings:
6 - 8
Personal Notes:
Personal Notes:
This maybe made in advance. Reheat the squash-swirl the pan to toss the squash with the herbs.

 

 

 

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