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
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Ingredients
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1 tablespoon
garlic, minced
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2 cups
beef broth
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2 tablespoons
soy sauce
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1/2 teaspoon
sesame oil
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2
red chiles, hot ones
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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
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1 teaspoon
red miso paste
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sesame seeds for garnish
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scallions cut into thin rounds for garnish
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cilantro, minced for garnish
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1
fuji apple, grated, for garnish
Directions
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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.
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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.
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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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