The go-to recipe for everyday winter squash works with all varieties but favors butternut because it’s so much easier to deal with over the others. Any other winter squash will be perfect in this recipe, although they will all be more difficult to cut and peel than butternuts.
If you want to make braised and glazed butternut squash, then follow the steps mentioned below:
Ingredients:
- 2 tablespoons extra virgin olive oil
- 1 tablespoon minced garlic
- 1-1/2 pounds butternut, cut into -1/2 – 1 inch cubes
- 1/4 cup stock or water
- Salt to taste
- Ground black pepper to taste
- Chopped fresh parsley leaves for garnish
Method:
Put the oil and garlic in a large deep skillet, with a tight-fitting lid, over medium heat.
When the garlic starts to color, after around 3 minutes, add the butternut and stock and sprinkle with salt and pepper. Bring to a boil, cover, and turn the heat down to low.
Stir once or twice while cooking, until the butternut becomes tender, for about 15 minutes. Uncover the pan and turn up the heat to medium high. Shake the pan and stir occasionally until all the liquid evaporates and the sauce begins to brown. This usually takes around 5 -10 minutes.
Turn the heat low and cook until the squash becomes brown and crisp.
Taste and regulate the seasoning, garnish with parsley, and serve.
Additional Flavours
Butternut Squash with Soy:
Use 3 tablespoons soy sauce and 2 tablespoons water in place of the stock. Use ginger instead of or along with garlic. Continue with the rest of the recipe, garnishing with sliced scallion and sesame seeds instead of the parsley if you like.
Butternut Squash with Tomato Sauce:
Close to the last 15mins, stir in 1/4 – 1 cup fresh tomato sauce. Cook it till it gets to the consistency and sauciness that you prefer. As garnish you could sprinkle with grated Parmesan.
Butternut Squash with Pesto:
Stir in -1/2 cup traditional Pesto Sauce thinned with a tablespoon or two of water during the last few minutes of cooking. Cook till the pesto coats the squash.
Butternut Squash with Yogurt:
Add 1 cup yogurt while adding the butternut. After it becomes brown, reduce heat and let it become tender. Cook and stir long enough to warm through without boiling. Dust with paprika and garnish with sliced fresh chives or finely crushed pistachios.
Sweet and Sour Butternut Squash:
Mix 1 cup cider or rice vinegar with 2 tablespoons water and 3 tablespoons brown sugar. Pour this on the squash after all the liquid evaporates and before it turns brown.
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