Winter Squash, Braised and Glazed

The braised-and-glazed collection in How to Cook Everything: Vegetarian allows you to try this technique for a handful of vegetables: turnips, parsnips, carrots, beets, radishes, waxy potatoes. Squash gets a little fuzzy, and if I were to use this technique with squash again, I’d treat squash like meat and reverse the steps, using the hot pan to brown t…

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