Ginger Beer-Glazed Butternut Squash With Gremolata 

Loved this, but cooked it slightly differently from the recipe as written. Instead of simmering on medium high, uncovered, stirring occasionally, for 25 mins…I simmered the squash on medium, covered, stirring occasionally, for 20 mins. The squash browned up on some of the sides which was lovely, and the sauce was nice and syrupy by the end. Doubled the gremolata because I wanted more garlic heehee

I made it using cut up butternut squash. Followed the recipe faithfully. Had mush. No glaze. Awful. Thought I would try something different and it sent me running back to my faithful air fryer recipe.

I felt there was too much liquid. Squash got very tender well before liquid cooked off. Ended up having to pour some off.

Tasty! I had no issues with the sauce reducing but kept it at a pretty rapid simmer. I don't love cooking squash this way as it was hard to cook evenly and some pieces got mushy. Easy gremolata was a great touch.

Can I make this with carrots instead?

Substituted 3 tbsp of brown sugar for the honey (not a fan of honey). Avoid evaporation by lowering the heat and adding squash as soon as the beer (used Fever Tree) boils. Used a braiser skillet, kept it covered for 25 minutes. Remove the cover, turn the heat up some for about 5 minutes, letting the liquid turn into a syrup. Added gremolata and set the braiser right on the table next to a Pork Roast rubbed with Garlic, Rosemary & Fennel. Lovely Sunday dinner.

I had to scoop out the squash with a slotted spoon and reduce for an extra 20-30 minutes, but it's pretty tasty once I poured the sauce back over.

I LOVED this. This is going to be in regular rotation in winter squash season. I made it the day before Thanksgiving and then reheated it and added the Gremolata right before serving.

Followed directions faithfully, but this did not reduce and never got to the glossy glaze. Turned out a bit mushy and bland even with the gremolata. I would not make this again.

This is a very forgiving recipe to riff on. I first made it while my kitchen was under construction and substituted whatever I could find—a couple clementines, candied ginger, maple syrup for the honey and cinnamon were pretty much what was available. I made some quick vegetable stock from a leek and celery. I followed the preparation on the stove. The 2nd time I used OJ instead of stock and baked it in the oven, basting it every 15 minutes for an hour. The ginger and ginger beer are delicious.

this was such a big hit at my thanksgiving table, maybe my favorite dish this year! flavorful yet subtle. something different yet it went perfectly with the rest of our meal. can’t wait to make it again!

I wouldn’t make this recipe again. The “sauce” never became syrupy, even after cooking the squash for longer than directed and removing the squash and boiling the liquid for several extra minutes. The gremolata also needed salt. Overall, not worth the effort of peeling and cutting the squash. If you do make it, I’d try cooking the squash and just broth and reducing a small amount of ginger beer separately.

I had the opposite problem that @Joan had. By the time all that liquid cooked down, the squash was mush. I would use half the ginger beer if I made this again.

My squash-loving mother would like this again. I'm not a big fan. Even with the ginger beer and the gremolata it was still...squash in sauce.

I made this to take to thanksgiving this year. Doubled it, used Fever Tree ginger beer and pre-cut butternut chunks. I cooked the chunks until they were just tender (yes, the liquid reduced to a thick sauce), then transferred to a shallow baking/serving dish, and covered it in foil. Reheated it for 20 min at 350. Topped it with the gremolata before serving. Thought there wasn’t enough gremolata so I doubled it. Also gremolata needed salt. Everyone liked it. Would make again.