Recipe - Home Ranch Butternut Squash

2 pound Butternut squash; onewhole
1 tablespoon Olive oil
1 Garlic clove; minced
One fourth teaspoon Ground cumin
Three fourths cup Vegetable broth; or
alternative
One half teaspoon Salt
One fourth teaspoon White pepper
2 tablespoon Finely chopped fresh parsley

Carefully cut the peel from the squash, cut the squash in half, scoop out
the seeds, and cut the flesh into 1/4inch dice.

In a large saute pan over medium heat, heat the oil, add the squash, and
saute for about 3 to 5 minutes, until lightly browned, stirring frequently.
Add the garlic and cumin and toss to coat, sauteing for a minute. Add the
stock, turn up the heat to mediumhigh, cover, and cook for 5 to 7 minutes
or until the squash is forktender. Remove the squash from the heat and add
salt, pepper, and parsley, mixing to combine.

Taste for seasoning. Heat further if any excess moisture remains. Spoon
into a serving bowl and serve immediately.

Advance Preparation: Can be prepared up to 4 hours ahead through step 1,
covered, and kept at room temperature. EACH 149 cals, 4g fat.

NOTES : This recipe is wonderful with any simple grilled chicken, beef, or
fish dish.

Recipe by: Diane Rossen Worthington's California Cook

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