Make Ahead

Red Cooked Butternut Squash

October 26, 2010
4 Ratings
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 This Recipe
  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.
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