This recipe is a great way to use those hard winter squashes such as butternut or hubbard squashes. It releases a wonderful aroma while cooking and is easy to prepare. The squash will have to be cut in half for this recipe, down their length and the center strings and seeds removed. Squash seeds, like pumpkin seeds, can be roasted for eating as a snack, so save the seeds for using later.
A 3 lb squash, cut in half and cleaned
2 Tablespoons butter
1 clove of garlic finely minced
1 Tablespoon of ground ginger
1/4 teaspoon cumin
Salt and Pepper
1. Preheat the oven to 400 degrees
2. Place the two squash halves in a shallow baking pan and fill with water so that they are in a layer around 1/2 inch deep.
3. Bake for 30 to 45 minutes or until the squash is tender enough to easily stick a fork into it.
4. Allow to cool and then peel the squash and cut it into sections around 2 inches in size.
5. Melt the butter in a frying pan and sauté the minced garlic lightly, over a low heat for 1 minute.
6. Place the squash section in the hot butter and cook for 2 minutes.
7. Add the spices and salt and pepper to taste. Toss the squash well to coat every piece with the spices and then cook for a couple of minutes longer. Serve while warm.