Dinner with Bittman: Braised and Glazed Butternut Squash


Recipe from How to Cook Everything.

Braised and Glazed Butternut Squash

Makes: 4 servings

Time: 30 minutes

This is your go-to recipe for everyday winter squash; it will work with any variety, but I usually turn to butternut because it’s so much easier to deal with than all the others. Once you peel and cut the squash, you braise it in a small amount of liquid, then boil off the remaining moisture to glaze it. Other vegetables you can use: any winter squash (except spaghetti), though they will all be more difficult to cut and peel than butternut.

2 tablespoons extra virgin olive oil

1 tablespoon minced garlic

11/2 pounds butternut or other winter squash, peeled and cut into 1/2- to 1-inch cubes

1/4 cup vegetable stock or water

Salt and freshly ground black pepper

Chopped parsley leaves for garnish

1. Put the oil and garlic in a large, deep skillet with a tight-fitting lid over medium heat. When the garlic begins to color, add the squash and stock and sprinkle with salt and pepper. Bring to a boil, cover, and turn the heat down to low. Cook, stirring once or twice, until the squash is tender, about 15 minutes.

2. Uncover the pan and raise the heat to medium-high. Cook, shaking the pan occasionally and stirring somewhat less often, until all the liquid is evaporated and the squash has begun to brown, 5 to 10 minutes. Turn the heat back down to low and cook until the squash is as browned and crisp as you like. Taste and adjust the seasoning, garnish, and serve.



5 thoughts on “Dinner with Bittman: Braised and Glazed Butternut Squash

  1. I found a way of dealing with acorn squash which I love. I use a fine tooth hack saw and a large sponge and for peeling, when I do peel, I use an ordinary hand-held potato peeler. It works perfectly for petite woman such as myself. Very good basic recipe too! thanks!

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