Fast Squash Saute
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1medium kabocha, buttercup, butternut or other orange-flesh squash
- 4tablespoons butter
- 2shallots, minced
- 2teaspoons minced fresh ginger
- Coarse sea salt to taste
- Pinch cayenne
Nutritional analysis per serving (4 servings)
167 calories; 12 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 16 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 2 grams protein; 355 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Peel and seed squash. Grate coarsely using a 4-sided grater or food processor.
- Step 2
Melt butter in a large skillet over medium heat. Add shallots and ginger, and saute briefly until they just wilt. Stir in squash. Season well with salt. Cook, stirring constantly, until squash turns tender but not soft, about 7 to 10 minutes. Add cayenne, mix well and serve.
Private Notes
Comments
I made this, tired and short on time for making dinner, with some substitutions (what I had on hand)... And I loved it! I used one red onion, finely diced, and 5 teaspoons ginger and garlic paste, and ras el hanout instead of cayenne. This was super delicious, and I'll make it again. Thank you!
This is the best winter squash recipe I’ve found, not loaded up with cream butter and nutmeg per usual. The flavors are very fresh and she’s right not to overcook, the grated kabocha took a little less than 7.