Difference between revisions of "Gingered Squash"
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# Peel [[Squash]] and cut into 1" to 1-1/2" chunks. | # Peel [[Squash]] and cut into 1" to 1-1/2" chunks. | ||
# Place in a pan, preferably non-stick, with the rest of the ingredients and about 1/3 cup of [[water]]. | # Place in a pan, preferably non-stick, with the rest of the ingredients and about 1/3 cup of [[water]]. | ||
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[[Category:Crystallized ginger Recipes]] | [[Category:Crystallized ginger Recipes]] | ||
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[[Category:Pumpkin Recipes]] | [[Category:Pumpkin Recipes]] | ||
[[Category:Squash Recipes]] | [[Category:Squash Recipes]] | ||
Latest revision as of 16:43, 16 July 2012
Ingredients
- 1 tbsp butter or olive oil
- 1 lb hard yellow squash or pumpkin
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp candied or fresh minced ginger
- water
Procedures
- Peel Squash and cut into 1" to 1-1/2" chunks.
- Place in a pan, preferably non-stick, with the rest of the ingredients and about 1/3 cup of water.
- Bring to a boil.
- Cover tightly and turn heat as low as possible. Simmer, stirring occasionally, until Squash is very tender. Add a little more water if mixture starts to become dry.
- Remove from heat and stir vigorously to break up the chunks, but leave it somewhat chunky.
- Add a pat of butter on top and a sprinkle of black pepper to serve.
- Alternate Method: This can be prepared quickly, and with less danger of scorching, in the microwave. Reduce water to less than 1/4 cup, and process two minutes at a time, stirring and checking.
Recipe from the sneaky kitche.
