thirschfeld's Notes:
Expand1 tablespoon garlic, minced Ask a question about this ingredient
2 cups beef broth Ask a question about this ingredient
2 tablespoons soy sauce Ask a question about this ingredient
1/2 teaspoon sesame oil Ask a question about this ingredient
2 red chiles, hot ones Ask a question about this ingredient
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 Ask a question about this ingredient
1 teaspoon red miso paste Ask a question about this ingredient
sesame seeds for garnish Ask a question about this ingredient
scallions cut into thin rounds for garnish Ask a question about this ingredient
cilantro, minced for garnish Ask a question about this ingredient
1 fuji apple, grated, for garnish Ask a question about this ingredient
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.
Ask a question about this stepAdd 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.
Ask a question about this stepRemove 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.
Ask a question about this stepstunning! i love this dish, beautiful flavors.
Tom...just when we thought you were out of town...you sneak in another great one!
Really original. Nice.
Tom, we can always count on you for creative recipes and this one really is. What a great flavor profile.
Got too many butternut squash in my CSA a week ago. I think I'm going to have to try this recipe.
Cathy is the author of The Art of Eating In and blogs at Not Eating Out in New York.
I always love learning from you! When I cook "red," I am describing the colors of the ingredients, rather than the eastern braising method.