Thanksgiving Countdown- Butternut Squash with Ginger

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Butternut Squash with GingerAre you as excited as I am about Thanksgiving? Thanksgiving is my favorite holiday. Here’s why: You get to have all the warm fuzzy family feelings without the stress of buying gifts! You get to spend the day with the people you love and eat delicious food. What’s not to be thankful for.

This Thanksgiving is special for my family. This year we are combining our Thanksgiving feast with a birthday party for my Grandpa. Did I mention it’s his 100th birthday? Yep. Pretty crazy, eh? That doesn’t happen every day. All of his descendants are gathering to celebrate his amazing life and longevity (Which is kind of a lot of people.)

Do you have anything special happening for you this Thanksgiving? My neighbor is cooking Thanksgiving at her house for the first time (and freaking out a little at the prospect.)

I thought it would be fun to share some recipes that you can use for your Thanksgiving feast. It’s always fun to hear about other family’s standard dishes. And I think it’s fun to try something new to add to the stand-bys.

Butternut squash with ginger

Last week I shared with you how to cut a butternut squash  and I told you it was for a reason. Well here it is! A butternut squash recipe that I love! It’s different than many squash recipes that just add brown sugar. It has an earthy flavor and the ginger brings out the natural sweetness in the squash.

It would go perfectly with Thanksgiving dinner!

Butternut Squash with Ginger

Prep Time: 40 minutes

Yield: About 4 cups

Butternut Squash with Ginger


  • 4 tablespoons butter
  • 4 cups 1/2" diced butternut squash (About a 2 pound squash)
  • large pinch of kosher salt
  • 1 tablespoon finely grated ginger
  • 1 tablespoon minced garlic
  • 1/2 teaspoon cumin
  • 1/4 teaspoon coriander
  • 1/4 teaspoon cinnamon
  • pinch of cayenne pepper (optional, I use a teensy tiny pinch)
  • 2 tablespoons finely chopped cilantro


  1. Melt 3 tablespoons butter in a large saute pan. Add the squash and a large pinch of salt. Cook over medium high heat.
  2. Stir occasionally, then more often as the squash starts to brown. Cook about 15 minutes until the squash is just tender.
  3. Push the squash to one side of the pan, or remove it from the pan and set it aside on a plate.
  4. Melt the additional 1 tablespoon butter in the bare part of the pan. Turn heat to medium low. Add the ginger, garlic and spices. Cook while stirring constantly, scraping the bottom of the pan. Cook until the garlic and ginger is softened, 2-3 minutes.
  5. Gently stir the squash and the spices mixture together until the squash is coated. Cook an additional 2-3 minutes until the squash is tender.Carefully stir so that you don't mash the squash into a paste. You still want cubes of squash.
  6. Sprinkle with cilantro to serve.

What dishes do you always include with your Thanksgiving meal? I’d love to hear all about your traditions!


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