Another Holiday side idea for you this week. A flavorful way to get veggies on the table at holiday time without the traditional sugary marshmallow topping. If you’re in a hurry, or just get annoyed cutting up squash, you can usually find butternut pre-cut in the grocery store. Certain this sauce would work equally well with cubed sweet potato in place of squash. Increase your boiling time if you use potatoes though. You want to make sure that your squash are completely done through or no one will enjoy your dish.
For added flavor, mix up the syrup / sauce in advance and let the squash sit in the juices overnight in the fridge. You can adjust the spiciness by adding more red pepper. I left out any salt due to the soy sauce but you may want to add a little after the squash are cooked. You could also cook this dish up in advance and keep it covered in the fridge until serving it for your holiday dinner.
- 2 uncooked Butternut Squash, peeled and cubed into 1 inch squares (about 3 cups)
- 1/3 cup Fresh Orange Juice
- 1/3 cup Tamari Soy sauce
- 1/3 cup Brown Sugar
- 1/2 tsp Black Pepper
- 1 tsp Ground Ginger
- Big pinch of Red Pepper Flakes
- Boil squash cubes for 10 minutes to soften. Remove from water and drain.
- In a large sauce pan, combine all other ingredients and bring to a simmer. Add in squash cubes keeping the syrup simmering. Stir frequently to coat squash as it cooks and the syrup reduces.
- When the syrup begins to stick to the squash, reduce heat to medium low. Cover and cook 5 more minutes. Squash are done when the syrup is thick and the cubes are fork tender.
- Makes about 4 servings.
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