Boiled Danish Squash with Ground Beef
Submitted by yellowrose
Winter squash simmered with savory ground beef in a ginger, soy sauce, and sake glaze. A Japanese-inspired comfort dish with a glossy, sweet-savory sauce.
YIELD
4 servingsPREP
25 minCOOK
55 minREADY
80 minThis recipe takes a humble winter squash and turns it into something unexpectedly elegant. Chunks of peeled squash simmer over a bed of ground beef that’s been cooked in a fragrant mix of soy sauce, sake, sugar, and fresh ginger.
The technique is almost Japanese in spirit: a drop lid pressed right onto the squash traps steam and concentrates the braising liquid into a glossy, sweet-savory glaze. When the squash is tender, the remaining juices get thickened with a quick cornstarch slurry.
Plated up with the saucy beef spooned over the squash and wisps of crisp ginger on top, it’s a weeknight dinner that looks like it took way more effort than it did.
Chef Tips
- Soaking the thinly sliced ginger in cold water crisps it up beautifully for garnish. Don’t skip this step.
- Use chopsticks to break up the ground beef as it cooks. You want fine, crumbly bits, not clumps.
- Dry sherry works as a stand-in for sake if that’s what you have in the pantry.
- Acorn squash or kabocha both work well here. Kabocha will give you a creamier, sweeter result.
Ingredients
Directions
Cut acorn squash in pieces in about 1½ inch size.
With spoon, scrape out seed and stringy portion.
Peel the green skin off and cut.
Cut half of ginger in thin strips, soak in water to crisp.
Chop remaining ginger, about 1 teaspoon.
In pan, place chopped ginger and Mixture A.
Heat; add ground beef, stir constantly with chopsticks until liquid has cooked away.
Place squash in pan (on top of beef); add Mixture B and water (just enough to almost cover squash).
Place a smaller lid on top of squash.
Before covering pan with its own cover, bring to boil.
Reduce heat, simmer until tender.
Remove squash, bring remaining mixture to a boil; stir in 2 teaspoons cornstarch mixed with water and cook until thickened.
To serve: Place squash on plate, spoon on ground meat.
Garnish with thinly cut ginger.
Comments
