Georgia's Gingered Squash

 
3 1/2 lbs. butternut squash or other winter squash, peeled, deseeded, and cut into 1-inch cubes
3/4 cup water or vegetable stock
2 t. ginger, minced
1/4 t. cinnamon
1/3 cup peach jam (or apricot jam or orange marmalade)
2 T. Sucanat (or brown sugar from sugar beets)
1 T. toasted sesame oil
1/2 t. salt
 

In a large non-stick skillet, place the squash, water, ginger, and cinnamon, and bring to a boil. Cover the skillet, reduce to medium heat, and cook the squash for 15-20 minutes or until fork tender. Remove the lid, add the remaining ingredients, toss gently to combine, and cook the mixture an additional 2-3 minutes to allow the flavors to blend. Taste and adjust seasonings, as needed. Transfer to a large bowl for service.

Serves 6-8

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett