Site Information

The Salty Dog's Blog

Braised Garlic and Winter Squash

Posted by Didi Davis on

Savory and comforting, do not be afraid of the garlic; it mellows and sweetens as it cooks. You also do not need to be too picky about cutting the squash into uniform chunks; the thinner pieces cook down into a sort of puree, while the larger chunks stay whole. Our favorite squash for this dish is Buttercup; it's nice and dry, but other winter squashes will work just as well. The dish may be made ahead and reheated. Serve with meats, poultry, fish, or with rice or grains for a vegetarian meal. 

1 cup chicken broth or stock
2 tablespoons unsalted butter
30 whole garlic cloves (approximately 2 heads), peeled
Freshly ground black pepper
Good pinch of freshly ground nutmeg
2 1/2 - 3 pounds buttercup, butternut or other orange winter squash, quartered, peeled, seeded and cut into 1-inch cubes
2-3 tablespoons mixed, chopped fresh herbs of choice, such as parsley, basil, or thyme
Sea salt

Preheat the oven to 300 degrees F.

Place stock, butter, garlic, pepper, and nutmeg in a large ovenproof saucepan or Dutch oven. Bring to a boil and simmer garlic, uncovered, for 10 minutes, or until slightly softened. Add squash and herbs and toss to coat with liquid.

Cover the pan and braise in oven for 20 minutes. Stir the mixture and braise 25 minutes more, or until the vegetables are very tender when pierced with the tip of a knife. If the squash pieces are very thick, you may need to increase cooking time by 5 to 10 minutes.

When squash is tender, transfer all vegetables to a serving bowl using a slotted spoon. Reduce liquid in pan quickly over high heat until somewhat thickened. Correct seasonings, adding sea salt if needed and more pepper as desired. Pour sauce over squash and garlic, gently mix, and serve.

Recipe and Photograph Copyright Deirdre Davis 2016
Use of content requires permission.

View Comments

Potato and Leek Soup

The French call it Potage Parmentier, named after Antoine-Auguste Parmentier, the tireless promoter of the potato in eighteenth-century France. We made this with the gorgeous blue potatoes from the farm, but it may be made with any color potato you have; red, white, or blue! The classic version of this soup calls for the potatoes [...]

Read More »

French Onion Soup

This delectable classic is made with caramelized onions for a sweetness that contrasts with the savory-saltiness of the broth and the cheese garnish. The length of time needed for the browning of the onions is critical; it will make the difference between an insipid soup and a transcendent one.4 tablespoons unsalted butter 4 [...]

Read More »

Roasted Squash Soup

A yummy, warming soup for fall. Puree the soup until smooth or leave a little chunky if you would like. The butter-sauteed pears add a nice sweet touch and the fresh ginger a bite of heat. Use a flavorful, all-purpose cooking sea salt, such as fine grain grey sea salt. Omit the cream if you [...]

Read More »

Crab Cakes

Many versions of this Maryland specialty have an abundance of flour or breadcrumbs to bind the mixture. These cakes are thin, have a wonderful irregular lacey shape, and are pleasantly light on the palate. The tartar sauce is a close-to-classic with the exception of ketchup (yes, it’s true, from the bottle), added to give it a pale [...]

Read More »

Spring Rolls

A great weekend project, Chinese spring rolls are thin, elegant and deep-fried to a golden crunch. We gathered lots of bok choy, onions, and carrots at the farm this week for filling the rolls. There are a few steps, but not too difficult to pull together. Just keep a few essentials in mind for perfect rolls. The [...]

Read More »

Red Pepper and Camembert Pizza

Created by my good friend and colleague Linda Marino, owner of La Bonne Maison catering in Watertown, Massachusetts, the best caterer in the city.The farm was loaded with peppers so this recipe popped into our heads. Rich, creamy, savory, with a touch of tang, the pizza is a real treat. The brioche adds another layer [...]

Read More »

Apple and Garlic Compote

A hearty topping for ham, roast pork, roast poultry, smoked meats, tucked into a sandwich of cold sliced meats, or with a baked sweet or white potato. The flavor just gets better with age, but if you cannot resist, serve right away. If you have leftovers, the compote keeps well for about 2 weeks in [...]

Read More »

Warm Apple Crisp with Creamy Caramel Sauce

Sounds nice and cozy, doesn't it? A classic apple dessert with a soothing sauce. Nothing better as the air chills and the light dims early. You may make the sauce a day ahead so it is ready when you serve the crisp. It keeps well in the fridge for about a week.Any of the varieties [...]

Read More »

Cider Sauce with Ginger Threads

Apple cider makes a fantastic sauce when reduced to a syrupy, cream-like texture with a snappy apple-lemony flavor. There is really nothing to it; put some cider in a pan and reduce it to a syrup. Then serve this surprising syrup with chicken, pork, potatoes, carrots, onions, cabbage dishes, rice dishes, over cooked apple or [...]

Read More »