Make Ahead

Red Cooked Butternut Squash

October 26, 2010
4 Ratings
  • Serves 4 as a side dish
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

What You'll Need
  • 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.
Contest Entries

See what other Food52ers are saying.

  • Franca
  • Sagegreen
  • fortheloveofyum
  • dymnyno
  • MplsCitified

10 Reviews

Politan May 15, 2020
The way this transforms the flavor of the squash is incredible and the recipe is very easy to follow.
Vivi B. January 22, 2014
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.
Franca January 9, 2014
I only have white miso on hand. Would it still work?
thirschfeld January 9, 2014
Yes. Generally speaking it is milder so you might want to add more then the recipe calls for, maybe to taste.
Sagegreen November 2, 2010
I always love learning from you! When I cook "red," I am describing the colors of the ingredients, rather than the eastern braising method.
fortheloveofyum October 27, 2010
stunning! i love this dish, beautiful flavors.
dymnyno October 26, 2010
Tom...just when we thought you were out of sneak in another great one!
MplsCitified October 26, 2010
Really original. Nice.
drbabs October 26, 2010
Tom, we can always count on you for creative recipes and this one really is. What a great flavor profile.
foodfighter October 26, 2010
Got too many butternut squash in my CSA a week ago. I think I'm going to have to try this recipe.