Chili Squash

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Chili Squash

 

1 small butternut squash, or other winter squash

1 tablespoon light olive oil

1 clove garlic, minced

1 teaspoon chili powder or more, to taste

1/2 teaspoon ground cumin

1 teaspoon dried oregano

 

To prepare cooked squash, cut into chunks and steam for 20 minutes, or bake at

350 degrees for 25 minutes. When cooked and somewhat cooled, remove peel.

Heat oil in a heavy pan and add garlic, chili powder and cumin. Stir for 1

minute, then add squash and mash into the garlic.

Add oregano and keep stirring and mashing until squash is heated through.