Braised and Glazed Butternut Squash
This recipe is taken from Mark Bittman’s How to Cook Everything. Butternut squash can be substituted for any other orange fleshed winter squash (not spaghetti squash)
2 Tablespoons extra virgin olive oil
1 Tablespoon minced garlic
1 ½ lbs butternut or other winter squash, peeled and cut into ½ to 1 inch cubes
¼ Cup stock Salt and freshly ground black pepper
Chopped fresh parsley leaves for garnish
Put the oil and garlic in a large deep skillet with a tight fitting lid over medium heat. When the garlic begins to color, after about 2 minutes, add the squash and the 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.
Uncover the pan and turn the heat up 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 to low and cook until the squash is as browned and crisp as you like. Taste and adjust the seasoning. Garnish with parsley and serve.
Makes 4 servings.