Braised Winter Squash

Name: Braised Winter Squash
Yield: 4 servings
Cuisine: Plant-Based
Ingredients: 0.5 tbsp sesame oil; 3 pcs garlic cloves (sliced); 1 tbsp fermented black bean chili paste; 2 cup butternut squash, peeled (chopped); 0.75 cup vegetable stock; 1 tsp maple syrup; 0.5 tbsp balsamic vinegar; 1 tbsp soy sauce; 0.25 cup cranberries, dried

Need a sophisticated but simple plant-based festive meal? Braised winter squash is not only buttery and tender but also made in only a few minutes. The winter squash’s natural sweetness is complemented by salty, savory fermented black bean sauce. Serve with mashed potatoes for even more comfort.

Serves

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Ingredients

Serves4

For the braised squash

1/2 tbsp sesame oil
3 pcs garlic cloves(sliced)
1 tbsp fermented black bean chili paste
2 cup butternut squash, peeled(chopped)
3/4 cup vegetable stock
1 tsp maple syrup
1/2 tbsp balsamic vinegar
1 tbsp soy sauce
1/4 cup cranberries, dried

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Instructions

Peel and core the squash and cut it into 1½-inch wedges. Cut each wedges into ½- by 1½-inch pieces.
Put a medium pan over medium heat, then add the sesame oil and sliced garlic. Add the fermented black bean chili sauce. Stir for 1 minute. Add the squash and stir to coat in the fragrant oil, then pour in the stock and bring to a boil. Add the maple syrup, soy sauce, balsamic vinegar, and cranberries. Close the lid and let simmer on low heat until the squash is fork-tender.
Uncover the pan and adjust the seasoning to taste. Serve with mashed potato and top with sprouts and fresh herbs of choice.