SPICED BUTTERNUT SQUASH

This is one of my favorite ways to fix butternut squash.

SPICED BUTTERNUT SQUASH

2 T vegetable oil
1 t toasted sesame oil
1 medium butternut squash, peeled, seeded and cut into 1 inch pieces
2-1/2 t minced garlic (divided)
1/3 cup chicken broth
1/4 cup dry white wine
2 t minced fresh ginger
1/2 t Chinese five spice
1/8 t cayenne pepper

Heat oils in large skillet over med heat. Add squash and 1 t garlic. Saute until squash begins to soften (about 8 minutes). Add broth and wine. Boil until most of the liquid is gone (about 8 more minutes). Stir in ginger, five spice, cayenne and remaining garlic. Cover, reduce heat and cook until rest of liquid is gone and squash is tender (about 5 minutes. Season with salt and pepper.