Recipe

Red Cooked Butternut Squash

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Red Cooked Butternut Squash

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by Sarah Shatz

Red Cooked Butternut Squash

Photo 2 of 2
by thirschfeld

  • This recipe was entered in the contest for Your Best Butternut Squash
  • Chef

    thirschfeld's 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...

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Serves 4 as a side dish

  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.

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  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.

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  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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6 Comments on Red Cooked Butternut Squash

Ab_sum Reply

I always love learning from you! When I cook "red," I am describing the colors of the ingredients, rather than the eastern braising method.

Img_9896 Reply

stunning! i love this dish, beautiful flavors.

186003_1004761561_1198459_n Reply

Tom...just when we thought you were out of town...you sneak in another great one!

Tally Reply

Really original. Nice.

Wedding_pictures_162 Reply

Tom, we can always count on you for creative recipes and this one really is. What a great flavor profile.

Dscf2141 Reply

Got too many butternut squash in my CSA a week ago. I think I'm going to have to try this recipe.

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