Contributed by Angela Cleveland (Recipe adapted from “Pepper Fest” at www.tabasco.com)

Serve over rice or dal with a leaf or spinach salad for a complete meal!

Ingredients

1 large Butternut Squash (about 2 pounds)
¼ C Olive Oil
½ C Water
2 large Pears (cored and cut into 1-inch chunks)
2 Tbs minced fresh Ginger
2 tsp Tabasco Sauce
1 tsp Salt

Instructions

Remove skin and seeds from butternut squash; cut squash into 1-inch chunks. Heat oil in 12-inch skillet over medium heat. Add butternut squash chunks; cook 10 minutes, stirring occasionally. Add water, pears, ginger, Tabasco sauce and salt; over high heat and heat to boiling. Reduce heat to low; cover and simmer 5 minutes or until squash is tender.

Makes 6 servings.

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