I had more squash than I needed for the bread pudding on Thanksgiving, so I made this up to use the extra. I like the combination of squash and Indian spices, and I added the amaretto to enhance the sweetness and give it some liquid for steaming. I ate mine on a bed of kale, but Jon preferred it on its own. He said some very nice things about it. "I can imagine getting this in an Indian restaurant and commenting about how the spices are interesting without being overpowering and how difficult that is to do at home. I really like it." I felt like a brilliant culinary goddess.
Spiced butternut with amaretto
1 tbsp vegetable oil
3/4 pound butternut squash, peeled and cut into 1/2-inch cubes
1/4 cup onion, diced
1 tsp garam masala
3 tbsp amaretto (or white wine or apple juice)
Salt to taste
Heat oil in a large saute pan over medium heat. Add the squash and let sit for about two minutes without stirring to try to develop a little browning. Add the onion and stir. Saute for about 2 minutes. Sprinkle the garam masala over the top and stir to combine. Add the amaretto all at once and quickly put the lid on the pot for maximum steaming. Turn down the heat to medium-low and let steam for about ten minutes or until squash is soft enough for you. Stir once or twice during this time. Remove from heat, and add salt to taste at the table.
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