Author Notes: I grew up eating this savory butternut squash. This recipe brings me back to Andalusia, Spain. —sorayaaguilar
Serves: 4
Ingredients
-
5
garlic cloves, sliced
-
2
pounds butternut squash, diced
-
1/4
cup Extra Virgin Olive Oil
-
3
tablespoons Sherry Vinegar
-
1
teaspoon cumin powder
-
1
tablespoon dried oregano
-
Fleur de Sel to taste
-
Fresh oregano to garnish
-
3
cups vegetable broth
Directions
-
In a medium sauté pan, heat Extra virgin olive oil for 1 minute. Add garlic and sauté until golden. Add diced butternut squash, sauté for 3 minutes. Add vinegar, cumin, oregano and fleur de sel, and sauté for 2 more minutes. Pour in vegetable broth and cover, cooking over medium heat until all the broth is evaporated and butternut squash is very tender (25 minutes). Mash the squash with a potato masher. Garnish with fresh oregano. Serve warm.
Serve as a side dish with pork chops or roasted chicken. It’s also delicious as a spread over toasted bread