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.


Posted in Produce, Recipes


  1. Julie Anne Rhodes said...

    I lurve butternut squash, and I’ll bet there is a really clever way to dress this recipe up for Halloween!

  2. Claudia Burdick said...

    sounds great! I have several from my garden got to try this recipe!

  3. ordinaryblogger said...

    What a wonderful new technique for me to try. Nice change from roasting.

  4. Hans-Gustav Schwartz said...

    This looks really good. Food like this makes vegitarianism desirable.

  5. Susannah Allanic said...

    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!

  6. Christopher White said...

    Super idea. Learning something new every time. Your cookbook recipes have not steered me wrong yet.

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