Sweet and Salty Braised Winter Squash
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Sweet and salty braised winter squash highlights winter produce and makes for a warm and nourishing side dish. The braising liquid’s ingredients can be changed to suit your tastes or complement the flavor of the winter squash you’re using—see below for substitution ideas.
Ingredients
- Winter squash: Butternut, kabocha, acorn, are popular varieties of winter squash, but other kinds work too. Anything labeled pumpkin will work too. This recipe also works with potatoes.
- Soy sauce: If you use reduced sodium soy sauce, you may need to add salt at the end.
- Rice vinegar: I used white rice vinegar, but since the flavor isn’t very strong, almost any other vinegar could work as well. Apple cider vinegar might be the closest substitute in terms of sweet and sour balance, and the apple pairs well with the maple and squash flavors.
- Minced garlic: Technically optional, but the little pieces of braised garlic add a mellow garlicky flavor to each bite of squash.
- Sweetener: I’ve used both maple syrup and sugar (both white and brown), but honey, agave, or other types of natural sweeteners should all work.
Other Comforting Fall/Winter Recipes
Sweet and Salty Braised Winter Squash
Course: SidesDifficulty: EasyServings
4
servingsPrep time
30
minutesCooking time
40
minutesIngredients
680g (1½ lbs) or 1 small winter squash, cut into medium chunks
120g (½ cup) water
60g (¼ cup) soy sauce
10g (2 tsp) rice vinegar
7g (2-3 cloves) garlic, minced
20g (4 tsp) maple syrup or sugar
Directions
- In a large Dutch oven or saute pan over medium heat, add the cut squash in an even layer.
- Mix the water, soy sauce, rice vinegar, garlic, and maple syrup/sugar together. Pour it over the squash and if needed, add a little more water so that the squash is mostly covered.
- Bring the braising liquid to a simmer and turn the heat to medium-low. Simmer, covered, for20-30 minutes depending on the size of your squash until the squash is soft and cuts easily with a spoon.
- Serve hot!
