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Meatless Mondays: “Mojo” Butternut Squash with Pine Nuts

Posted Jan 16 2012 2:49pm

Mojo is a staple Cuban citrus-garlic condiment.  It is sometimes used as a meat marinade, but here I thought it would work well to brighten the flavor of the butternut squash.  Don’t walk away when toasting the pine nuts, as they are quite easy to burn.  A few minutes over medium low heat under close watch should do.  Also be sure to choose sweet ripe oranges for this preparation and adjust sweetening accordingly.


  • 2.5 tablespoons vegetable oil
  • 1 scallion bunch, chopped
  • 4 cups butternut squash, cubed
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • 1 chile de arbol or to taste
  • 2 teaspoons dried oregano
  • 2/3 cup freshly squeezed orange juice
  • 1 to 2 tablespoons raw demerara cane sugar (depending on sweetness of orange)
  • 2 teaspoons honey (same note as above)
  • 1/4 teaspoon orange zest
  • ¼ cup parsley, roughly chopped
  • ½ cup pine nuts, toasted




  1. Heat oil over medium heat.  Saute scallions for 1 minute.  Add butternut squash and sauté for another minute.  Add garlic, salt, pepper, chile (crack open to release heat as desirable), and oregano (crush between palms to fully release flavor).  Cook over medium low heat for 5 to 6 minutes, stirring frequently.
  2. Add orange juice to deglaze pan.  Add raw sugar to taste and half cup of water.  Bring to a boil and then let simmer covered for about 45 minutes or until squash is fork tender.  Add one half cup of water in intervals as needed if mixture gets dry and stir every 10 minutes.
  3. Stir in honey, orange zest, parsley, and pine nuts off heat and enjoy!
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