By Tamara Flanders
This recipe is vegan and gluten free. Tamara made it up one morning while doing some improvisational cooking at the winter market—and fell in love!
1 butternut squash
1-inch nub of ginger, grated
1 clove garlic
Peel and de-seed squash. Cut into very thin bite-sized pieces using either a knife or by running through a food processor or slicer.
Cover the bottom of a large sauté pan with water. Add the garlic, ginger and squash. Sauté for 3 to 4 minutes, or until tender, stirring occasionally. Serve hot.