Red Cooked Butternut Squash
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I_Fortuna July 3, 2013
Add me to the Jenny groupies! Jenny you have so many recipes that I love or have made in some form and some really great new ones to try. Also, thanks to thirschfeld. This is new to me and I always have miso in the fridge. I love butternut squask and I can't wait to try this. Thanks for all your great recipes.
mzmecz April 12, 2011
The recipe says 1/2 inch rounds cooked 20-30 minutes. The photo shows 1/8 inch (?) rounds - very pretty - so how much time do they need to pick up the flavor but not go to mush?
magdance April 11, 2011
I found this excellent and an innovative approach to butternut squash. I added ginger, and next time I would lose the beef broth (for the poor flavor of canned) and use more miso instead. I liked it with lots of crunchies on top: parsley, chopped green onions, finely chopped jalapeño and sesame seeds, plus an added dash of soy.
Blissful B. April 5, 2011
I have also experienced the disappointment that is frozen butternut squash. This winter, my grocery store only had HUGE butternut squashes (their size made me laugh out loud in the store, if that's any indication.) I was assured they freeze well, so I cooked 1/3 of it & froze the rest. It's true that it froze just fine...as long as I didn't care about taste or texture. Good for you, for giving the recipe a 2nd go! We are all Thirschfeld groupies.
monkeymom April 5, 2011
I completely agree about thirschfeld...I'd just like to add that this picture of thirschfeld's recipe is just stunning. Jestei, thanks for sharing what happens when things don't work. I find it comforting to know I'm not the only one who messes stuff up in the kitchen.
mcs3000 April 4, 2011
I am solidly in the kitchen duffer camp, so I will not mess with thirschfeld's recipe. When I do make it, I'm going to try it over rice and Korean-style skirt steak. Yummm! Finally, I owe thirschfeld big props for what may be my very favorite recipe on food52: Tipsy maple corn: popcorn coated in Jack Daniels-infused syrup, peanuts + pancetta.
kellyrossiter April 4, 2011
Ah, Jenny, you sound like my kind of girl. I love your posts. I read them all, and they always make my culinary day.
Sagegreen April 4, 2011
Thanks, Jenny. How brave. I have only been in the try-thirschfeld-on-the-weekend club 'til now! But a promise of weeknighters designed with you in mind will be a great gift to us all!
you've got some pretty sophisticated recipes in your box too friend, i look forward to trying many of them!
thirschfeld April 4, 2011
I can't imagine anything better for this dish than spooning it over rice and Korean style skirt steak. Thanks for making my recipe and I promise I will try to develop some weeknighters for you.
edamame2003 April 4, 2011
I found myself reading this like an email, ready to 'Comments in CAPS below' and nodding in agreement with everything you've experienced here. and kinda chuckling at the frozen squash incident. thanks for brightening my day. and thanks thirschfeld for giving us gorgeous dishes to dream about and sometimes attempt.
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