Ginger Beer-Glazed Butternut Squash With Gremolata 

By Alexa Weibel

Published November 15, 2022

  • Christopher Testani for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 1
Total Time
30 minutes
Rating
4(437)
Comments
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While most winter squash recipes call for roasting the firm vegetable until nutty and caramelized, this recipe highlights the vegetable’s creamy texture and sweet notes by simmering it in ginger beer until supple. Like many glazed recipes, this one showcases the beauty of great timing: When the squash is done cooking, the liquid will have reduced to a glossy sauce (provided you’ve cut the squash into 1-inch pieces). Topping the mixture with a confetti-like gremolata of chopped ginger, garlic, parsley and orange zest turns this into a cold-weather side that sparkles.

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Ingredients

Yield:8 servings

  • 2 cups ginger beer

  • ¾ cup vegetable stock, plus more if needed

  • 1 medium (3-pound) butternut squash, peeled, seeded and cut into 1-inch jewel-shaped chunks

  • 3 tablespoons unsalted butter

  • 1 tablespoon honey

  • ⅛ teaspoon ground cloves (optional)

  • Kosher salt (such as Diamond Crystal) and black pepper

  • 2 tablespoons finely chopped fresh parsley leaves

  • ½ teaspoon finely chopped fresh ginger

  • ¼ teaspoon finely chopped fresh garlic

  • ¼ teaspoon finely grated fresh orange zest

Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

15 grams carbs; 11 milligrams cholesterol; 96 calories; 1 gram monosaturated fat; 3 grams saturated fat; 4 grams fat; 1 gram fiber; 355 milligrams sodium; 1 gram protein; 9 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Add the ginger beer and stock to a large, deep skillet. Bring to a boil over high.

  2. Step 2

    Add the squash in an even layer. Top with the butter, honey and cloves (if using), and season with ½ teaspoon salt and ¼ teaspoon pepper. Reduce the heat to medium-high and cook, stirring occasionally, until the squash is tender and the sauce thickens to a glaze, about 25 minutes.

  3. Step 3

    While squash simmers, prepare the gremolata: Chop the parsley, ginger, garlic and orange zest together until thoroughly combined.

  4. Step 4

    Once the squash is tender and the sauce has reduced to a glaze, give it a taste and season with salt and pepper. Transfer the squash to a wide, shallow bowl. Sprinkle with the gremolata and serve.

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Ratings

4 out of 5
437 user ratings
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Comments

Dave F

Do you think this could be made ahead, al dente... reheated to complete and then topped with the herbs?

Kate

FYI One 3 pound butternut squash makes 4-1/2 cups of cut up squash. One cup of cut up squash yields 2/3 pound. Just in case you wanted to buy the already cut up squash.

Appalachian Cook

Made this using one of the treasured Blenheim spicy ginger ales we had on hand. It took longer to cook than the recipe suggested, but that can happen due to various sized squash. It took time to carefully dice the squash compared to our usual easy to roast efforts. It never did get to syrupy even after an hour of simmering in a large skillet. The squash did not seem to embody the ginger flavor we wanted, especially after the coughing fit from heating the gingery ale! I would not make this again.

mb

Could this be made with carrots instead? Just looking through side dish options for turkey day and thinking could be a version of glazed carrots?

K&J

Did as other cooks did- removed my cubes when they were done and reduced the liquid with no squash in it. Reheated next day tossed in the glaze. Made twice the amount of gremolata and generously sprinkled on top. It was a hit at Easter dinner!

Johnna

Too much liquid, squash is mushy, no glazing, looks horrible. Brown cast to the squash.

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