Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   vegetable oil
   1      teaspoon      oriental sesame oil
   1      medium        butternut squash -- (about 2 pounds),
                        -- peeled, seeded,
                        cut
                        into 1" pieces
   2 1/2  teaspoons     minced garlic
     1/3  cup           vegetable or imitation chicken broth
     1/4  cup           dry white wine
   2      teaspoons     minced peeled ginger
     1/4  teaspoon      chinese five-spice powder
     1/8  teaspoon      cayenne pepper

Preparation:

Heat oils in heavy large skillet over medium heat. Add squash and 1 teaspoon garlic; saut‚ until squash begins to soften, about 8 minutes. Add broth and wine. Boil until most of liquid is absorbed, about 8 minutes. Stir in ginger, five-spice powder, cayenne and remaining 1 1/2 teaspoons garlic. Cover; reduce heat to medium-low. Cook until liquid is absorbed and squash is tender, about 5 minutes. Season to taste with salt and pepper.