Fast Squash Saute

• 1 medium kabocha, buttercup, butternut or other orange-flesh squash
• 4 tablespoons butter
• 2 shallots, minced
• 2 teaspoons minced fresh ginger
• Coarse sea salt to taste
• Pinch cayenne

1. Peel and seed squash.
2. Grate coarsely using a 4-sided grater or food processor.
3. Melt butter in a large skillet over medium heat.
4. Add shallots and ginger, and saute briefly until they just wilt.
5. Stir in squash.
6. Season well with salt.
7. Cook, stirring constantly, until squash turns tender but not soft, about 7 to 10 minutes.
8. Add cayenne, mix well and serve.

kabocha, butter, shallots, fresh ginger, salt, cayenne

Taken from cooking.nytimes.com/recipes/9570 (may not work)