Braised and Glazed Butternut Squash

The go-to recipe for everyday winter squash; it will work with any variety, but favor butternut because it’s so much easier to deal with than the others. Other vegetables you can use: any winter squash (except spaghetti) will work here, 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 stock (to make your own, see stock
) or water

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 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 mediumhigh.
• 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.
  Butternut Squash with Soy.
  • Rich tasting and deeply colored: For the liquid, use 2 tablespoons soy sauce and 2 tablespoons water. Use ginger instead of garlic or along with it. Proceed with the recipe, garnishing with sliced scallion and sesame seeds instead of the parsley if you like.
    Butternut Squash with Tomato Sauce.
    • Add 1/2 to 1 cup Fresh Tomato Sauce ;stir it in during the last 10 minutes or so. Cook it to the consistency and sauciness that you like. Sprinkle with grated Parmesan if you like.
      Butternut Squash with Pesto.
      • Add 1/2 cup Traditional Pesto thinned with a tablespoon or two of water; stir it in during the last few minutes of cooking until the pesto coats the squash.
        Butternut Squash with Yogurt.
        • Add 1/2 cup yogurt in Step 2, after you’ve browned, reduced the heat, and let it become tender. Cook and stir long enough to warm through without boiling. Dust with paprika, chopped fresh chives, or finely chopped pistachios as a final garnish if you like.
          Sweet and Sour Butternut Squash.
          • Mix together 1/4 cup cider or rice vinegar, 2 tablespoons water, and 3 tablespoons brown sugar. Pour this on the squash in Step 2 after the liquid has evaporated.
        • MAKES: 4 servings
        • TIME: 30 minutes