East Meets West Squash

• 1 1/4 cup butternut squash chopped into 1 inch cubes with peel removed
• 1 tbsp. olive oil
• 1 clove garlic, finely chopped
• 1/4 tsp. cumin
• 1/3 cup water
• salt and pepper to taste

Heat oil in sauce pan and add the squash and sauté for 2-4 minutes, stirring frequently until slightly soft.

Add garlic and cumin and stir until squash coated. Sauté for another minute.

Add the water, cover and cook until tender – about 5 to 7 minutes.

Pour off any excess water and add salt and pepper and serve with the venison and risotto.