Ginger Beer-Glazed Butternut Squash With Gremolata
While most winter squash recipes call for roasting the firm vegetable until nutty and caramelized, this recipe highlights the vegetable’s creamy texture and sweet notes by simmering it in ginger beer until supple. Like many glazed recipes, this one showcases the beauty of great timing: When the squash is done cooking, the liquid will have reduced to a glossy sauce (provided you’ve cut the squash into 1-inch pieces). Topping the mixture with a confetti-like gremolata of chopped ginger, garlic, parsley and orange zest turns this into a cold-weather side that sparkles.
- Serves: 8 persons
- 2cups ginger beer
- ¾cup vegetable stock, plus more if needed
- 1medium (3-pound) butternut squash, peeled, seeded and cut into 1-inch jewel-shaped chunks
- 3tablespoons unsalted butter
- 1tablespoon honey
- ⅛teaspoon ground cloves (optional)
- Kosher salt (such as Diamond Crystal) and black pepper
- 2tablespoons finely chopped fresh parsley leaves
- ½teaspoon finely chopped fresh ginger
- ¼teaspoon finely chopped fresh garlic
- ¼teaspoon finely grated fresh orange zest
Step 1Add the ginger beer and stock to a large, deep skillet. Bring to a boil over high.
Step 2Add the squash in an even layer. Top with the butter, honey and cloves (if using), and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Reduce the heat to medium-high and cook, stirring occasionally, until the squash is tender and the sauce thickens to a glaze, about 25 minutes.
Step 3While squash simmers, prepare the gremolata: Chop the parsley, ginger, garlic and orange zest together until thoroughly combined.
Step 4Once the squash is tender and the sauce has reduced to a glaze, give it a taste and season with salt and pepper. Transfer the squash to a wide, shallow bowl. Sprinkle with the gremolata and serve.