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Serve with the Yogurt-Baked Fish. This squash is really easy and very good.
¼ cup (½ stick) butter
1 teaspoon cumin seed
½ teaspoon turmeric
1 1-¾ pound butternut squash, peeled, seeded and cut into 1-inch pieces
12 shallots peeled and broken into pieces
Salt and freshly ground pepper
2 teaspoons sugar
Melt butter in heavy large skillet over medium-low heat. Add cumin and turmeric and stir 1 minute. Add squash and shallots. Season with salt and pepper; stir to coat with butter. Cover and cook until squash is just tender, stirring occasionally, about 25 minutes. Just before serving, sprinkle with sugar and stir gently to blend.
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