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Title: Ginger Beer-Glazed Butternut Squash w/Gremolata
Categories: Squash, Herbs, Citrus
Yield: 8 servings

2 c Ginger beer
3/4 c Vegetable stock, plus more
- if needed
3 lb Butternut squash; peeled,
- seeded, in 1" jewel-shaped
- chunks
3 tb Unsalted butter
1 tb Honey
1/8 ts Ground cloves (opt)
Salt & black pepper
2 tb Fine chopped fresh parsley
- leaves
1/2 ts Fine chopped fresh ginger
1/4 ts Fine chopped fresh garlic
1/4 ts Fine grated fresh orange
- zest

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

Add the squash in an even layer. Top with the butter,
honey and cloves (if using), and season with 1/2
teaspoon salt and 1/4 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.

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

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.

By: Alexa Weibel

Yield: 8 servings

RECIPE FROM: https://cooking.nytimes.com

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