Butternut Squash In Ginger And Garlic (Adapt. Julia Child)

• 5 cups diced butternut squash (in thumbnail sized dice)
• 1/2 teaspoon salt
• 2 -3 tablespoons butter (optional)
• 4 -6 tablespoons juices from cooked meat (optional)
• 2 tablespoons finely minced fresh ginger
• 2 tablespoons finely minced fresh garlic
• salt and pepper
• 2 -3 tablespoons fresh minced parsley or 2 -3 tablespoons chives

1. Cut squash in half; remove seeds. Peel away all outer rind of squash several times until only the deeply yellow parts of the squash are left.
2. Cut into thumbnail sized dice.
3. Steam squash until just tender (about 10 minutes). Do not overcook.
4. Drain cooking water into another sauce pan, boil down quickly with optional meat juices and optional extra butter, ginger and garlic.
5. When well reduced and liquid is almost syrupy, pour it over the squash. Toss with liquid and correct seasoning.

butternut squash, salt, butter, fresh ginger, fresh garlic, salt, parsley

Taken from www.food.com/recipe/butternut-squash-in-ginger-and-garlic-adapt-julia-child-269363 (may not work)