Make Ahead
Red Cooked Butternut Squash
Popular on Food52
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.
dymnyno
October 26, 2010
Tom...just when we thought you were out of town...you sneak in another great one!
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.
See what other Food52ers are saying.