Red Cooked Butternut Squash

• 1 tablespoon garlic, minced
• 2 cups beef broth
• 2 tablespoons soy sauce
• 1/2 teaspoon sesame oil
• 2 red chiles, hot ones
• 1 to 2 butternut squash, tops peeled to the orange part, no green strips they are bitter, and cut them into 1/2 inch rounds, you should have 10 to 12 rounds
• 1 teaspoon red miso paste
• sesame seeds for garnish
• scallions cut into thin rounds for garnish
• cilantro, minced for garnish
• 1 fuji apple, grated, for garnish

1. In a sauce pan place the garlic, broth, soy sauce, sesame oil and one of the chiles. Bring the broth to a boil and then reduce the heat. This is to bring the flavors together since it is a short braise.
2. Add the squash and miso, bring it back to a boil and then reduce to a simmer and cook until it is tender. About 20 to 30 minutes.
3. Remove the squash, place in a bowl and ladle some broth over it. Place the garnishes in small bowls and let the diner choose which toppings they want. Serve.

garlic, beef broth, soy sauce, sesame oil, red chiles, butternut squash, red miso, sesame seeds, scallions, cilantro, fuji apple

Taken from food52.com/recipes/7371-red-cooked-butternut-squash (may not work)