Ginger Butternut Squash

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.