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Ginger squash

From epicurean.com.

• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 3 cloves garlic, sliced paperthin
• 1 butternut squash, 2 1/2 pounds, peeled, seeded, and cut into 1/2-inch dice
• 2-inch piece fresh ginger, peeled and thinly sliced
• 1/4 cup water
• 1 teaspoon salt

1. Melt the butter in the oil in a large skillet over medium heat. Saute garlic until golden. Stir in squash, so that it's coated with the oil and butter.
2. Stir in water, ginger, and salt. Cook uncovered 30 to 40 minutes. Try not to disturb the squash. Dish is finished when the squash is tender and browned.