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Sautéed Butternut Squash with Garlic and Ginger


4 tablespoons olive oil
4 cups butternut squash, peeled and ½-inch-diced
Kosher salt
1 tablespoon finely grated fresh ginger
1 tablespoon garlic, minced
½ teaspoon ground cumin
¼ teaspoon ground coriander
Pinch ground cinnamon
Pinch cayenne
2 tablespoons fresh parsley, chopped


  1. Melt 3 tablespoons of the oil in a straight-sided sauté pan over medium-high heat.
  2. Add the butternut squash and a large pinch of salt.
  3. Cook, stirring occasionally at first and then more frequently as the squash browns, until the squash is tender and lightly browned, about 10-15 minutes.
  4. Push the squash to one side of the pan and add the remaining tablespoon oil to the clear space.
  5. Add the ginger, garlic, and 1/2 teaspoon salt.
  6. Cook stirring constantly and scraping the bottom of the pan until they are softened, 1 to 2 minutes.
  7. Stir the cumin, coriander, cinnamon, and cayenne into the ginger and garlic and cook until fragrant, about 30 seconds.
  8. Stir the flavorings into the squash, adjust the salt to taste before serving, and garnish with the parsley.