2 butternut squash, peeled and chopped
canola oil
3 tsp. garlic, minced

Peel and chop butternut squash into medium-size pieces. Add canola oil to the bottom of a skillet or wok. When hot, add squash. Place a cover on the pan for a few minutes. Remove cover and continue sautéing until squash is fork-tender. Add minced garlic and sauté until garlic changes color. Remove from the heat and smash the squash mixture lightly.