Ginger Beer-Glazed Butternut Squash With Gremolata

Name: Ginger Beer-Glazed Butternut Squash With Gremolata
Cuisine: American
Ingredients: 2cups ginger beer; ¾cup vegetable stock, plus more if needed; 1medium (3-pound) butternut squash, peeled, seeded and cut into 1-inch jewel-shaped chunks; 3tablespoons unsalted butter; 1tablespoon honey; ⅛teaspoon ground cloves (optional); Kosher salt (such as Diamond Crystal) and black pepper; 2tablespoons finely chopped fresh parsley leaves; ½teaspoon finely chopped fresh ginger; ¼teaspoon finely chopped fresh garlic; ¼teaspoon finely grated fresh orange zest

4 steps

Updated at: Fri, 08 Nov 2024 03:03:27 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

Moderate

Nutrition per serving

Calories119.5 kcal (6%)

Total Fat4.3 g (6%)

Carbs21.4 g (8%)

Sugars10.5 g (12%)

Protein1.3 g (3%)

Sodium175.8 mg (9%)

Fiber2.3 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

2 cupsginger beer

¾ cupvegetable stock

plus more if needed

3 poundbutternut squash

medium, peeled, seeded and cut into 1-inch jewel-shaped chunks

3 tablespoonsunsalted butter

1 tablespoonhoney

⅛ teaspoonground cloves

optional

Kosher salt

black pepper

2 tablespoonsfresh parsley leaves

finely chopped

½ teaspoonfresh ginger

finely chopped

¼ teaspoonfresh garlic

finely chopped

¼ teaspoonfresh orange zest

finely grated

Instructions

Step 1

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

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.

Step 3

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

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 serv