Butternut Squash with Fresh Ginger, Two Peppers and Fresh Basil

Side dishes.

Sometimes they can be such a bother.

And boring.

Don’t want to steam asparagus AGAIN?

Tired of the same old potato routine ?

Do you like garlic and shallots and red bell peppers ?

Don’t mind a bit of jalapeno?

Is fresh ginger a favorite?

Ready for the bright taste of fresh basil and a blast of lime?

Hmmmm?

Got it.


Butternut Squash with Ginger, Two Peppers and Fresh Basil
Adapted from The Splendid Table’s How to Eat Supper

1 large butternut squash, cut in half. Peel one half and refrigerate the other.
Coarse salt
A couple of good swirls extra virgin olive oil
A large knob of fresh ginger, peeled and sliced and then the slices cut into matchsticks
1 large spoonful garlic confit, smashed (or just a few fat garlic cloves, sliced)
2 shallots, peeled and chopped
½ large red bell pepper, sliced thin
½ large jalapeno, seeded and sliced thin
2 scallions, sliced on diagonal
Freshly ground black pepper
Juice of 1 lime
About ½ cup chopped fresh basil

Bring a large pot of water to boil. Cut the peeled squash half in half again and slice ¼ inch pieces.
Add to the boiling water and cook at the boil for 10 minutes.
Drain.

In a large skillet over medium high heat add a couple of good swirls of extra virgin olive oil. When oil is wavy , add the ginger, garlic, peppers, scallions, shallots and season with the coarse salt and grind some black pepper in. Cook for a few minutes, stirring. Cover skillet and turn heat down to medium and cook for between 5-8 minutes.

Add the fresh basil and cook for just a bit. Remove from heat, season and squeeze the lime juice over and serve.

Serves 2 generously.

Click here for a printable recipe!

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Two Years Ago on Feeding Groom