Recipe: Home Ranch Butternut Squash

Home Ranch Butternut Squash

This recipe is wonderful with any simple grilled chicken, beef, or fish dish.

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 intoa serving bowl and serve immediately.

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

Servings 4
Source: Diane Rossen Worthington, The California Cook