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Recipes Around the World International Vegetarian Union
Vegan North American Recipes
Contributed by Vegetarians and Vegans from around the world
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Spiced Butternut Squash

  • 2 tablespoons vegetable oil
  • 1 teaspoon oriental sesame oil
  • 1 medium butternut squash (about 2 pounds) -- peeled, seeded, cut into 1" pieces
  • 2 1/2 teaspoons minced garlic
  • 1/3 cup vegetable or imitation chicken broth
  • 1/4 cup dry white wine
  • 2 teaspoons minced peeled ginger
  • 1/4 teaspoon Chinese five-spice powder
  • 1/8 teaspoon cayenne pepper
Heat oils in heavy large skillet over medium heat.
Add squash and 1 teaspoon garlic; saute until squash begins to soften, about 8 minutes.
Add broth and wine.
Boil until most of liquid is absorbed, about 8 minutes.
Stir in ginger, five-spice powder, cayenne and remaining 1 1/2 teaspoons garlic.
Cover; reduce heat to medium-low.
Cook until liquid is absorbed and squash is tender, about 5 minutes.
Season to taste with salt and pepper. Serves 4.