Prep time: 10 min | Cook time: 30 min | Ready In: 40 min
2 tablespoons olive oil
1 tablespoon garlic, minced
1-1/2 lbs. butternut (or other winter squash)
1/4 cup broth or water
salt & pepper, to taste
fresh parsley, minced for garnish
Peel the squash and cut into 1/2 to 1 inch cubes. Place the olive oil and garlic in a large, deep skillet and turn the heat to medium. As garlic begins to colour, add the squash, stock or water, salt and pepper. Bring to a boil, cover and turn the heat to low. Cook, stirring once or twice, until the squash is tender, about 15 minutes.
Uncover the pan and increase the heat to medium high. Cook, shaking the pan and stirring a bit, until the liquid has evaporated and the squash has begun to brown, 5-10 minutes.
Turn the heat to low and cook until the squash is as browned and as crisp as desired.Adjust seasoning, garnish and serve.