New York Times
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
Preparation:
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.