Recipe information
Yield
Serves 4
Ingredients
2 tablespoons vegetable oil
1 teaspoon oriental sesame oil
1 medium butternut squash (about 2 pounds), peeled, seeded, cut into 1-inch pieces
2 1/2 teaspoons minced garlic
1/3 cup canned low-salt 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
Preparation
Heat oils in heavy large skillet over medium heat. Add squash and 1 teaspoon garlic; sauté 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.
