Red Cooked Butternut Squash

By • October 26, 2010 • 9 Comments

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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
  1. 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.
  2. 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.
  3. 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.
Jump to Comments (9)

Tags: Jennifer Steinhauer, Jenny, Jenny's in the Kitchen, jestei

Comments (9) Questions (2)


8 months ago Vivi B.

This is so delicious. And beautiful. I served it with Fuchsia Dunlop's braised chicken with shitake mushrooms and the pair of dishes were a savoury delight.


9 months ago Franca

I only have white miso on hand. Would it still work?


9 months ago thirschfeld

Yes. Generally speaking it is milder so you might want to add more then the recipe calls for, maybe to taste.


almost 4 years ago Sagegreen

I always love learning from you! When I cook "red," I am describing the colors of the ingredients, rather than the eastern braising method.


almost 4 years ago fortheloveofyum

stunning! i love this dish, beautiful flavors.


almost 4 years ago dymnyno

Tom...just when we thought you were out of sneak in another great one!


almost 4 years ago MplsCitified

Really original. Nice.


almost 4 years ago drbabs

Barbara is a trusted source on General Cooking.

Tom, we can always count on you for creative recipes and this one really is. What a great flavor profile.


almost 4 years ago foodfighter

Got too many butternut squash in my CSA a week ago. I think I'm going to have to try this recipe.