Ingredients
• 2 acorn squash, peeled, seeded and cut into ½ inch cubes
• 6 T extra-virgin olive oil
• 16 garlic cloves, peeled and sliced paper thin
• 8 shallots, peeled and sliced paper-thin
• 12 scallions, cut length-wise and then cut into one-inch pieces
• 4 jalapenos, cored, seeded, cut in half length-wise and then thinly sliced
• 7 inches of ginger root, peeled, cut into thin coins and sliced into matchsticks
• 3 packed cups basil leaves, cut into thin strips or “chiffonade”
• Juice of two limes (4 Tablespoons)
• Sea salt and lots of freshly ground pepper to taste
Directions
- Bring a large pot of salted water to a boil. Add acorn squash and cook until tender (about 10 minutes). Drain in a colander and set aside.
- Heat olive oil over medium heat in a large deep-sided sauté pan. Add the garlic, shallots, scallions, jalapenos and ginger. Stir often for about 2 minutes. Reduce heat to medium-low, cover and cook for 15-20 minutes more.
- Add the cooked squash to the ginger mixture, and toss to incorporate squash without mashing squash up. Add the basil, gently tossing some more and cook uncovered another minute until basil is fragrant, but still bright green.
- Season with sea salt and pepper to taste.
