Butternut Squash In Ginger And Garlic (adapt. Julia Child)

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 5 cups diced butternut squash (in thumbnail sized dice)
• 1/2 teaspoon salt
• 2 -3 tablespoons butter (optional)
• 4 -6 tablespoons juices from cooked meat (optional)
• 2 tablespoons finely minced fresh ginger
• 2 tablespoons finely minced fresh garlic
• salt and pepper
• 2 -3 tablespoons fresh minced parsley or 2 -3 tablespoons chives

Recipe

• 1 cut squash in half; remove seeds. peel away all outer rind of squash several times until only the deeply yellow parts of the squash are left.
• 2 cut into thumbnail sized dice.
• 3 steam squash until just tender (about 10 minutes). do not overcook.
• 4 drain cooking water into another sauce pan, boil down quickly with optional meat juices and optional extra butter, ginger and garlic.
• 5 when well reduced and liquid is almost syrupy, pour it over the squash. toss with liquid and correct seasoning.