Braised Winter Squash with Garlic
Garlicky braised winter squash turns tender, browned, and crisp-edged for a savory, simple side with deep caramelized flavor.
Prep 15 min · Cook 30 min · Total 45 min · Makes 4 servings
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 tablespoon minced garlic
- 1 1/2 pounds butternut or other winter squash, peeled and cut into 1/2- to 1-inch cubes
- 1/4 cup stock or water
- Salt and freshly ground black pepper
- Chopped fresh parsley leaves
Directions
Set a large, sturdy skillet over medium heat. Pour in the oil, add the garlic, and let it cook just until it softens and starts picking up a little color, 2-3 minutes. Add the squash, then pour in the stock or water and season with salt and pepper to taste. As soon as the liquid boils, drop the heat to low, cover the pan, and cook until the squash is close to tender but still has plenty of firmness; depending on piece size, this will take 5 to 15 minutes. Take off the lid and raise the heat to medium-high. Stir now and then while the liquid evaporates and the squash starts to brown, another 5 to 10 minutes. Lower the heat to low and continue cooking until the cubes are deeply caramelized and just starting to crisp. Taste and adjust the seasoning, then remove from the heat and toss with parsley.