Guest guest Posted February 1, 2008 Report Share Posted February 1, 2008 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. Never miss a thing. Make your homepage. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 3, 2008 Report Share Posted February 3, 2008 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. Never miss a thing. Make your homepage. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 3, 2008 Report Share Posted February 3, 2008 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. Never miss a thing. Make your homepage. Quote Link to comment Share on other sites More sharing options...
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