1 large butternut squash, seeded, peeled and cut into 1-inch cubes
3 T. extra-virgin olive oil
4 cloves garlic, minced
1/3 cup chopped mixed herbs, such as parsley, thyme and rosemary
¾ teaspoon salt or to taste
½ teaspoon ground black pepper
- If you are cutting your own squash, peel the squash first with a good vegetable peeler. Make sure to wash your hands afterwards since the vitamin A in the squash will actually start to break down the outer layer of skin, which results in dry palms.
- Cut the squash in half and scoop out the seeds with a spoon.
- Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add squash to the basket; cover and steam until squash is tender, approximately 13-15 minutes.
- For the herbs, try to use about 1 part parsley and 1 part a blend of woody herbs, such as sage, rosemary and thyme.
- Meanwhile, heat oil in a small skillet over medium heat. Add garlic, and cook, stirring often until the garlic is fragrant and just starting to brown slightly, 1 to 3 minutes. Immediately pour the garlic and oil into a large mixing bowl, add herbs and stir.
- Once the squash is tender (check it with a fork to see if it is cooked through), lift the steamer basket carefully out of the saucepan.
- Add the cooked squash to the garlic herb mixture. Add salt and pepper and gently stir to combine. Keep warm until ready to serve.
Inspired by www.healthyseasonalrecipes.com