Home Ranch Butternut Squash
Rec.food.recipes/plgold 1996
Serves 4

1 (2-pound) butternut squash
1 tablespoons olive oil
1 garlic clove, minced
1/4 teaspoon ground cumin
3/4 cup chicken stock
1/2 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons finely chopped parsley

Carefully cut the peel from the squash, cut the squash in half, scoop out the seeds, and cut the flesh into 1/4-inch dice.

In a large saute pan over medium heat, heat the oil, add the squash, and saute for about 3 to 5 minutes, until lightly browned, stirring frequently. Add the garlic and cumin and toss to coat, sauteing for a minute. Add the stock, turn up the heat to medium-high, cover, and cook for 5 to 7 minutes or until the squash is fork-tender. Remove the squash from the heat and add salt, pepper, and parsley, mixing to combine.

Taste for seasoning. Heat further if any excess moisture remains. Spoon into a serving bowl and serve immediately.

Advance Preparation: Can be prepared up to 4 hours ahead through step 1, covered, and kept at room temperature.