Spiced Butternut Squash

• 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

1. Heat oils in heavy large skillet over medium heat.
2. Add squash and 1 teaspoon garlic; saute until squash begins to soften, about 8 minutes.
3. Add broth and wine.
4. Boil until most of liquid is absorbed, about 8 minutes.
5. Stir in ginger, five-spice powder, cayenne and remaining 1 1/2 teaspoons garlic.
6. Cover; reduce heat to medium-low.
7. Cook until liquid is absorbed and squash is tender, about 5 minutes.
8. Season to taste with salt and pepper.

vegetable oil, sesame oil, butternut squash, garlic, chicken broth, white wine, ginger, chinese fivespice, cayenne pepper

Taken from www.epicurious.com/recipes/food/views/spiced-butternut-squash-4361 (may not work)