Post by wilderness on Jan 4, 2017 15:30:48 GMT -5
Stir fry butternut squash-annrms
1 medium butternut squash or 1 bag cubed squash (about 2 pounds)
3 cloves garlic
2-inch piece ginger
1 Tablespoon vegetable or grapeseed oil
1 teaspoon brown mustard seeds
1/2 teaspoon fine sea salt
1/4 cup chopped cilantro (optional)
Add to shopping list
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 to 6 servings
Preparation
Cut off and discard both ends of the squash. Set it upright on one of its newly flat surfaces and use a sharp knife to cut off the rind, cutting down from top to bottom and repeating around the squash until all of the rind is removed—it's easy to see where the rind end and squash begins with this method. (You can also peel butternut squash with a vegetable peeler—it takes a few goes at each section, but it works if you prefer it.)
Once it's peeled, cut the squash in half lengthwise. Use a large spoon to scoop out the fibrous "guts" and seeds. Discard the "guts," but know that you can roast the seeds just like pumpkin seeds, if you like. Chop the squash into bite-size pieces and set aside.
Peel and finely chop the garlic; peel and finely shred or grate the ginger. Set both aside together.
In a large frying pan or pot, heat the oil over medium-high heat. Add the mustard seeds, cover, and cook until you hear them "pop," about 2 minutes. Add the garlic and ginger and cook, stirring, until opaque and fragrant, about 1 minute.
Add the squash, salt, and 1/2 cup water. Stir to combine, cover, and cook, stirring occasionally, until the squash is tender, about 15 minutes. Add a tablespoon or so of additional water, if necessary, to keep the squash from sticking to the pan.
Add the cilantro, if you like, and stir to combine.
Serve the squash hot or warm, and know that it keeps warm nicely if covered with foil and set in a warm kitchen, making it a good choice for the holiday table or other entertaining scenarios.
1 medium butternut squash or 1 bag cubed squash (about 2 pounds)
3 cloves garlic
2-inch piece ginger
1 Tablespoon vegetable or grapeseed oil
1 teaspoon brown mustard seeds
1/2 teaspoon fine sea salt
1/4 cup chopped cilantro (optional)
Add to shopping list
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 to 6 servings
Preparation
Cut off and discard both ends of the squash. Set it upright on one of its newly flat surfaces and use a sharp knife to cut off the rind, cutting down from top to bottom and repeating around the squash until all of the rind is removed—it's easy to see where the rind end and squash begins with this method. (You can also peel butternut squash with a vegetable peeler—it takes a few goes at each section, but it works if you prefer it.)
Once it's peeled, cut the squash in half lengthwise. Use a large spoon to scoop out the fibrous "guts" and seeds. Discard the "guts," but know that you can roast the seeds just like pumpkin seeds, if you like. Chop the squash into bite-size pieces and set aside.
Peel and finely chop the garlic; peel and finely shred or grate the ginger. Set both aside together.
In a large frying pan or pot, heat the oil over medium-high heat. Add the mustard seeds, cover, and cook until you hear them "pop," about 2 minutes. Add the garlic and ginger and cook, stirring, until opaque and fragrant, about 1 minute.
Add the squash, salt, and 1/2 cup water. Stir to combine, cover, and cook, stirring occasionally, until the squash is tender, about 15 minutes. Add a tablespoon or so of additional water, if necessary, to keep the squash from sticking to the pan.
Add the cilantro, if you like, and stir to combine.
Serve the squash hot or warm, and know that it keeps warm nicely if covered with foil and set in a warm kitchen, making it a good choice for the holiday table or other entertaining scenarios.
