Red Cooked Butternut Squash

By thirschfeld • October 26, 2010 • 6 Comments

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Red Cooked Butternut Squash — 1 of 2 Photo by Sarah Shatz

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Author Notes: Give me the opportunity to red cook something and I will jump at the chance. While a lot of red cooking involves star anise and orange zest I took this braise more to the side of Korean food and went more savory since the squash is already sweet. This would be great with rice. - thirschfeld

Serves 4 as a side dish

1 tablespoon garlic, minced
2 cups beef broth
2 tablespoons soy sauce
1/2 teaspoon sesame oil
2 red chiles, hot ones
1 to 2 butternut squash, tops peeled to the orange part, no green strips they are bitter, and cut them into 1/2 inch rounds, you should have 10 to 12 rounds
1 teaspoon red miso paste
sesame seeds for garnish
scallions cut into thin rounds for garnish
cilantro, minced for garnish
1 fuji apple, grated, for garnish

In a sauce pan place the garlic, broth, soy sauce, sesame oil and one of the chiles. Bring the broth to a boil and then reduce the heat. This is to bring the flavors together since it is a short braise.
Add the squash and miso, bring it back to a boil and then reduce to a simmer and cook until it is tender. About 20 to 30 minutes.
Remove the squash, place in a bowl and ladle some broth over it. Place the garnishes in small bowls and let the diner choose which toppings they want. Serve.