Gingered Squash

[Guest guest]

Gingered Squash

 

3 1/2 pounds butternut or other winter squash, peeled, seeded, cut into 1 " cubes

3/4 cup water or vegetable stock

2 teaspoons minced ginger

1/4 teaspoon cinnamon

1/3 cup peach jam or apricot jam or orange marmalade

2 tablespoons Sucanat or brown sugar from sugar beets

1 tablespoon toasted sesame oil

1/2 teaspoon salt

 

In a large non-stick skillet, place the squash, water, ginger, and cinnamon, and

bring to a boil. Cover the skillet, reduce to medium heat, and cook the squash

for 15 to 20 minutes or until fork tender.

Remove the lid, add the remaining ingredients, toss gently to combine, and cook

the mixture an additional 2 to 3 minutes to allow the flavors to blend. Taste

and adjust seasonings, as needed.

Transfer to a large bowl for service. Serves 6 to 8.

 

 

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[Guest guest]

This sounds delicious Terry........

Judy

-

Terry

Friday, February 01, 2008 6:02 AM

Gingered Squash

 

 

Gingered Squash

 

3 1/2 pounds butternut or other winter squash, peeled, seeded, cut into 1 "

cubes

3/4 cup water or vegetable stock

2 teaspoons minced ginger

1/4 teaspoon cinnamon

1/3 cup peach jam or apricot jam or orange marmalade

2 tablespoons Sucanat or brown sugar from sugar beets

1 tablespoon toasted sesame oil

1/2 teaspoon salt

 

In a large non-stick skillet, place the squash, water, ginger, and cinnamon,

and bring to a boil. Cover the skillet, reduce to medium heat, and cook the

squash for 15 to 20 minutes or until fork tender.

Remove the lid, add the remaining ingredients, toss gently to combine, and

cook the mixture an additional 2 to 3 minutes to allow the flavors to blend.

Taste and adjust seasonings, as needed.

Transfer to a large bowl for service. Serves 6 to 8.

 

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[Guest guest]

It centainly does. I don't cook on Mondays, but I will try this on tuesday

Katie

 

wwjd <jtwigg wrote:

This sounds delicious Terry........

Judy

-

Terry

 

Friday, February 01, 2008 6:02 AM

Gingered Squash

 

Gingered Squash

 

3 1/2 pounds butternut or other winter squash, peeled, seeded, cut into 1 " cubes

3/4 cup water or vegetable stock

2 teaspoons minced ginger

1/4 teaspoon cinnamon

1/3 cup peach jam or apricot jam or orange marmalade

2 tablespoons Sucanat or brown sugar from sugar beets

1 tablespoon toasted sesame oil

1/2 teaspoon salt

 

In a large non-stick skillet, place the squash, water, ginger, and cinnamon, and

bring to a boil. Cover the skillet, reduce to medium heat, and cook the squash

for 15 to 20 minutes or until fork tender.

Remove the lid, add the remaining ingredients, toss gently to combine, and cook

the mixture an additional 2 to 3 minutes to allow the flavors to blend. Taste

and adjust seasonings, as needed.

Transfer to a large bowl for service. Serves 6 to 8.

 

 

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