1 lb butternut squash, sweet potato, or
corn squash, cut into even size cubes
1 tbsp water
1 tbsp canola oil
2 garlic cloves, minced
1 tsp dried oregano
¼ tsp red chili flakes
Large saute pan
Microwave safe bowl
Paper towel or lid
Step 1: Add butternut squash and water to a microwave safe
bowl and cover loosely with lid or a damp paper towel.
Step 2: Microwave on high for 3-5 minutes (until squash is
tender), drain excess liquid, and set aside.
Step 3: Heat oil in a large pan over medium high heat until hot
Step 4: Add butternut squash and garlic and cook until
butternut squash is lightly browned and soft but not mushy ~3-5 minutes.
Step 5: Add Tajin and oregano and continue cooking for an
additional 2-3 minutes. Season with red chili flakes to
taste. If desired, add more to make dish spicier.