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Recipe: Butternut Squash Sauté

Until a couple years ago, I had no idea that the skin of butternut squash is edible.  It doesn’t taste like much but when you want an easy way to cook squash, just slice it in half, remove the seeds and chop – it’ll be ready to cook in less than 5 minutes!

Cooking at farmers markets gives me a lot of great recipe ideas, however, some recipes happen by pure chance.  I was doing a demonstration in 2009 in the South Bronx.  I was going to cook one of the Department of Health’s approved Butternut Squash recipes.  When I showed up at market that day, not a single one of the ingredients (other than butternut squash) was available.  So, this is what I ended up making:

Butternut Squash Sauté

(Serves 6)

2 medium butternut squashes (or any winter squash) – about 3 cups
2-3 garlic cloves – peeled and minced
1 tbsp. olive oil
½ tsp. crushed red pepper
½ tsp. salt
½ head of cabbage (or any winter greens) – about 1.5-2 cups
2-3 tbsp. fresh cilantro – finely chopped

In a medium saucepan over medium heat, add olive oil and garlic.  Cook about 2-3 minutes before adding the butternut squash, crushed red pepper and salt.  Toss the squash in the oil and cover.  Cook for about 10 minutes (or until a fork can be inserted and removed from a piece of squash will only a little resistance), stirring every 2-3 minutes.  Add the cabbage; cook (covered) for 1-2 minutes.  Add the cilantro and cook for another 3-4 minutes or until the cabbage softens.

NUTRITION INFORMATION: Each serving has 60 calories, 2 grams of fat, 10 grams of carbohydrate, 2 grams of fiber and 1 gram of protein.  It contains no saturated fat, trans fat or cholesterol.  It has 150% of your daily Vitamin A needs!

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