Squash With Chilies And Ginger
|Onions||1 Pound (2 In Number)|
|Minced fresh ginger||2 Tablespoon|
|Minced garlic||2 Tablespoon (Or Pressed)|
|Minced jalapeno||2 Tablespoon|
|Olive oil/Salad oil||2 Teaspoon|
|Seeded banana squash||3 1⁄2 Pound|
|Fat skimmed chicken broth||1 Cup (16 tbs), skimmed|
|Chopped cilantro||1⁄4 Cup (4 tbs)|
1. Peel onions and cut into 1/2-inch wedges. In a 10- to 12-inch frying pan over medium-high heat, frequently stir onions, ginger, garlic, and chilies in oil until vegetables are lightly browned, 15 to 20 minutes. Remove from heat.
2. Meanwhile, with a vegetable peeler, cut and discard skin from squash. Cut squash into 1-inch cubes.
3. In a shallow 3 1/2- to 4-quart casserole, combine squash and onion mixture. Add V, inch broth. Cover casserole tightly with foil.
4. Bake in a 400° oven until squash is very tender when pierced, 40 to 50 minutes. Uncover, add salt to taste, and garnish with cilantro.