Don't worry about getting the measurements exactly right for this recipe. Just use the measurements below as a guideline. If you have a large squash or if you love garlic, add a bit more.
Serves 6 as a side dish
10 minutes preparation time
20-30 minutes cooking time
1 medium butternut squash
2 tablespoons olive oil
3 garlic cloves, minced
1/2 teaspoon salt, or more to taste
Cut the top and bottom off the butternut squash. Stand it on its bottom end and slice lengthwise. Peel each half and scoop out the seeds. Cut the squash into approximately 1/2-inch cubes.
Heat the olive oil in a large saute pan over medium heat. Add the squash and minced garlic and stir to coat with the oil. If the squash looks dry or fibrous, add a few splashes of water. Cover the pan and cook until the squash is soft, stirring occasionally. Check the pan after about 10 minutes and if the squash begins to brown or the squash sticks to the pan, add a(nother) splash of water. Depending on the size of your squash and the dice, it should take beteeen 20 and 30 minutes for the squash to cook.
When the squash is soft, remove it from the heat and mash it with a potato masher. Serve with roti, flatbread, or as a side dish.