Recipe: Fast and Spicy Shredded Winter Squash Saute

Fast and Spicy Shredded Winter Squash Saute
Source: Squash: A Country Garden Cookbook by Regina Schrambling

1 large winter squash (buttercup, butternut, kabocha, or calabaza), approximately 3 pounds
4 tablespoons unsalted butter
2 shallots, minced
1 teaspoon red pepper flakes
Salt and freshly ground black pepper, to taste

Peel the squash, cut in half and scrape out the seeds. Grate the squash on the coarsest holes of a four-sided grater. Set aside.

In a large, deep skillet, melt the butter over medium heat. Stir in the squash, shallots and pepper flakes. Cook, stirring constantly, 7 to 10 minutes, or until the squash is tender but not mushy. Season with salt and pepper and serve immediately.