This is from Country Home Oct 2008, I used the bright orange Sunshine/Kabocha squash. It’s a little obnoxious to peel, but if you wedge it first it is not too bad.
- 2 1/2 lb butternut squash
- 1/4 cup canola oil
- 1 2” piece ginger, peeled, minced
- 1 jalapeño pepper, seeded, chopped
- 1/2 tsp cumin seeds
- 1/4 tsp cayenne pepper
- 1 1/2 tsp sugar
- 1 tsp salt
- 1 TB lime juice
Peel and cut squash into 1 1/2 inch pieces. Heat the oil in wok or skillet over med high heat. Add the ginger and cook, stirring 1 minute. Add the jalapeño pepper and cumin seeds and cook 1 min. Add cayenne and cook, stirring 30 seconds. Add squash to wok and stir to coat with oil. Add sugar and salt. Reduce heat to medium; cover and cook until squash is tender about 25 minutes. Stirring occasionally. Stir in lime juice.
I used a Hungarian wax pepper and no cayenne…perfect for the kids, heat-wise. Used leftovers to make soup.