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
4 as a side dish
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
red miso paste
sesame seeds for garnish
scallions cut into thin rounds for garnish
cilantro, minced for garnish
fuji apple, grated, for garnish
In This Recipe
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.