Glazed Butternut Squash
- 2 tablespoons extra virgin olive oil
- 1 tablespoon minced garlic
- 11/2 pounds butternut or other winter squash, peeled and cut into 1/2- to 1-inch cubes
- 1/4 cup vegetable stock or water
- Salt and freshly ground black pepper
- Chopped parsley leaves for garnish
- 1. Put the oil and garlic in a large, deep skillet with a tight-fitting lid over medium heat. When the garlic begins to color, add the squash and stock and sprinkle with salt and pepper. Bring to a boil, cover, and turn the heat down to low. Cook, stirring once or twice, until the squash is tender, about 15 minutes.
- 2. Uncover the pan and raise the heat to medium-high. Cook, shaking the pan occasionally and stirring somewhat less often, until all the liquid is evaporated and the squash has begun to brown, 5 to 10 minutes. Turn the heat back down to low and cook until the squash is as browned and crisp as you like. Taste and adjust the seasoning, garnish, and serve.
extra virgin olive oil, garlic, butternut, vegetable stock, salt, parsley
Taken from www.epicurious.com/recipes/member/views/glazed-butternut-squash-51242401 (may not work)