Spiced Butternut Squash

1. 1

   Heat oils in heavy large skillet over medium heat.

2. 2

   Add squash and 1 teaspoon garlic; saute until squash begins to soften, about 8 minutes.

3. 3

   Add broth and wine.

4. 4

   Boil until most of liquid is absorbed, about 8 minutes.

5. 5

   Stir in ginger, five-spice powder, cayenne and remaining 1 1/2 teaspoons garlic.

6. 6

   Cover; reduce heat to medium-low.

7. 7

   Cook until liquid is absorbed and squash is tender, about 5 minutes.

8. 8

   Season to taste with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.