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Braised Butternut Squash “Short Rib”

Braised Butternut Squash “Short Rib”

Braised short ribs are an iconic holiday comfort food, but that doesn’t mean vegetarians have to miss out! In this recipe, butternut squash (our vitamin A-packed, cold-weather favorite) stands in for beef, getting a long, slow braise in a savory, herb-heavy vegetable broth, yielding fork-tender “steaks” that get smothered in the quick-simmer sauce. It’s a holiday showstopper that will convert the most fervent carnivores at your dinner table.

How to Make It

Step 1

Bring vegetable broth to a boil in a medium saucepan over high. Reduce heat to medium, and simmer until reduced to 2 cups, 8 to 10 minutes.

Step 2

Bring wine to a boil over high in a small saucepan until reduced to 1 cup, about 5 minutes. Stir wine into vegetable broth, and cover to keep warm.

Step 3

Preheat oven to 350°F. Using a sharp knife, cut round ends from each squash and reserve for another use. Peel and cut remaining squash into 6 (4 1/2- x 1 1/2-inch) rectangles; sprinkle with salt and pepper.

Step 4

Heat oil in a large skillet over medium-high. Cook squash in batches until golden brown on both sides, about 4 minutes on each side. Transfer to a plate.

Step 5

Add diced tomatoes, leeks, carrots, onion, and garlic cloves to skillet over medium-high. Cook, stirring often, until tender and slightly browned, about 6 minutes. Stir broth mixture into tomato mixture.

Step 6

Transfer tomato-broth mixture to a 13x9-inch baking dish. Add parsley, thyme, rosemary, and bay leaf. Nestle butternut planks into mixture; cover dish with parchment paper, and seal tightly with aluminum foil. Bake until squash is tender, about 1 hour and 15 minutes.

Step 7

Remove foil and parchment paper, and transfer squash to a serving platter. Pour braising liquid through a fine mesh strainer into a small saucepan; discard solids. Bring strained liquid to a boil in saucepan over medium-high, whisking constantly for 5 minutes. Spoon sauce over squash; drizzle with olive oil. Serve with creamy grits and broccolini, if desired.

Watch the video: Butternut squash, short rib ragu, and panna cotta (August 2021).