Butternut Squash Saute

Butternut Squash Saute

I have to celebrate the first day of Autumn with a squash recipe. Winter squash season is here, and I could not be happier. I love the variety of squash (and pumpkin) at the markets this time of year. They are both beautiful and tasty. This dish is a saute of butternut squash with onions, garlic, carrots and finished off with black sesame seeds. I used butternut squash, but you could use any number of hard squashes, or even pumpkin. If you are looking for a different way to cook some of those squash- try this dish. I think you might be surprised at just how good it is.

Butternut Squash Sauté

3 tablespoons olive oil

1/2 cup chopped onion

1 teaspoon minced garlic

4 cups cubed fresh butternut, acorn or Hubbard squash or pumpkin

1/2 cup grated carrot

2 tablespoons soy sauce

1 teaspoon salt

1 teaspoon ground black pepper

2 teaspoons black sesame seeds

Heat the oil in a large skillet. Add the onion and garlic; cook and stir until the onions begin to brown. Stir in the squash, carrot, soy sauce, salt, and pepper; cook, covered, another 5 to 7 minutes, until squash is tender. Sprinkle with sesame seeds before serving.