MMMMM----- Recipe via Meal-Master (tm) v8.06

      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.

  Recipe by Alexa Weibel

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

  Uncle Dirty Dave's Archives

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