Southwestern Butternut Squash Sauté
- 2 tablespoons olive oil
- 1 pound peeled and seeded butternut squash, cut into ½ inch dice
- 1 medium yellow onion, diced
- 1 teaspoon kosher salt
- 1 tablespoon unsalted butter
- ¼ teaspoon ground coriander
- ¼ teaspoon ground cumin
- 1/8 teaspoon chipotle chile powder
- 2 teaspoons maple syrup
- 1 teaspoon fresh lime juice
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons toasted pepitas
- Heat olive oil in a non-stick skillet over medium high heat. Add the squash, onions and ¾ teaspoon of salt. Toss the squash mixture to thoroughly coat. Cook, stirring gently with a silicone spatula occasionally at first and them more frequently as the vegetables brown. Cook until the squash is tender and lightly browned and the onion is well browned, about 20 to 22 minutes. Remove from the heat.
- Meanwhile in a small saucepan, melt the butter over low heat, and add the coriander, cumin, chile powder and the remaining ¼ teaspoon of salt. Cook stirring for one minute or two to bloom the spices. Add the maple syrup and simmer for about 30 seconds. Remove from heat, and stir in the lime juice.
- Drizzle the butter mixture over the squash and stir thoroughly but gently with the silicone spatula. Stir in the cilantro. Transfer the squash to a serving dish and top with the pepitas.
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