Ingredients
2 cups ginger beer
3/4 cup vegetable stock, plus more if needed
1 medium (3-pound) butternut squash, peeled, seeded and cut into 1-inch jewel-shaped chunks
3 tablespoons unsalted butter
1 tablespoon honey
1/8 teaspoon ground cloves (optional)
Kosher salt (such as Diamond Crystal) and black pepper
2 tablespoons finely chopped fresh parsley leaves
1/2 teaspoon finely chopped fresh ginger
1/4 teaspoon finely chopped fresh garlic
1/4 teaspoon finely grated fresh orange zest
Directions
1
Add the ginger beer and stock to a large, deep skillet. Bring to a boil over high.
2
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.
3
While squash simmers, prepare the gremolata: Chop the parsley, ginger, garlic and orange zest together until thoroughly combined.
4
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.