Butternut squash in fresh ginger, browned butter and honey and topped with chopped cilantro.
What you will need
1/4 bunch Cilantro
3 Tbsp Unsalted Butter
1 Tbsp grated Ginger
1 lb frozen Butternut Squash
2 Tbsp Honey(Nutritional facts 106 calories, 5.66 g fat, 14.73 g carbohydrates, 1.19 g protein, 13 mg cholesterol, 19 mg sodium)
How to cook
Gather your ingredients.
Peel a chunk of ginger with a spoon. A spoon will help you get into the weird corners of a chunk of ginger. Grate or mince the ginger until you have about 1 Tbsp of finely chopped or grated ginger.
Wash the cilantro thoroughly. Cilantro can be very muddy. Remove and discard the bottom half of the stem. Roll the cilantro up into a pile and give it a rough chop.
Melt butter in a large pan over medium heat. Watch the butter closely, stirring often as it continues to cook. You will see some brown bits forming at the bottom of the pan. Scrape the pan to sweep those bits up into the clear butter. Once the butter takes on a brownish hue, move on to the next step.
Stir in the grated ginger.
Toss in the butternut squash. Cook over medium heat, stirring occasionally, for about 10 minutes.
Add a little salt.
Pour in the honey. Stir to coat the squash in honey. Cook for another 10 minutes or so, stirring several times, until the squash is lightly browned.
Garnish with some chopped cilantro.