Red Roast Delicata Squash <br>& Baby Bok Choy

by Ming Tsai on Apr 19, 2021

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Servings
Serves 4
Course
Entree

Ingredients

  • 1 bottle dry red wine
  • 3 cups tamari
  • 1 cup dark brown sugar or 2 pounds rock candy
  • 1 5-inch piece fresh ginger, cut into ¼-inch slices
  • 1 whole head garlic, unpeeled and halved horizontally
  • 2 bunches scallions, white parts sliced into 2-inch lengths, green part, fine sliced
  • 2 whole star anise
  • 4 Thai bird chilis
  • 2 cinnamon sticks
  • 4 delicata squash, washed, cut in half lengthwise, seeded
  • 3-4 cups water
  • 8 baby bok choy, halved and cored
  • 4 sweet potatoes, forked, wrapped in foil and baked through

Instructions

  1. In a large casserole combine the wine, soy sauce, brown sugar, ginger, garlic, scallion whites, star anise, chilis, and cinnamon sticks. Bring to a boil over high heat and add the sugar, stirring to dissolve. Reduce to a simmer and add the squash, cut side down and water to cover. If the liquid doesn’t cover the squash add more water.
  2. Simmer until super tender about 1 hour. During the last 10 minutes of cooking, add the bok choy.
  3. Meanwhile, unwrap the hot sweet potatoes and scoop out flesh into the center of a large platter. Smash them up. Carefully spoon the squash and bok choy from the pot and arrange on platter, using potatoes to anchor the chicken.
  4. Glaze the squash with the sauce and garnish with the scallion greens and serve.

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