Butternut Squash Kimchi Recipes

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BUTTERNUT SQUASH KIMCHI



Butternut Squash Kimchi image

I'm a huge lover of all things Korean, especially kimchi, because the layers of flavor are so amazing. This quick kimchi is refreshing and a little bit spicy. When your friends and family come over and hear you made it fresh, they'll be shocked.

Provided by Stephanie Izard

Categories     side-dish

Time 30m

Yield 8 servings

Number Of Ingredients 14

1/2 pound shiitake mushrooms
1 tablespoon olive oil
Salt and pepper to taste
1/2 bulb fennel
2 pounds butternut squash, peeled and trimmed
1/4 cup basil, chiffonade
1 cup Korean soybean paste, called "doenjang"; can be found online or in Asian markets
1/4 cup fish sauce, (Three Crabs Brand)
1/2 cup malt vinegar
1 cup Korean hot pepper paste, called "gochujang"; can be found online or in Asian markets
1 1-inch piece ginger, peeled and sliced
1 clove garlic, sliced
1/4 teaspoon chili flakes
1/2 cup brown sugar

Steps:

  • Vegetables: Preheat oven to 350 F. Remove stems of the mushrooms; toss mushrooms in olive oil and salt and pepper, and roast in the oven until tender, 10 minutes. Cut in half and set aside. Shave fennel into thin slices on a mandoline, followed by butternut squash. Place the squash, fennel, and mushrooms in a bowl, top with basil and set aside.
  • Dressing: Place soybean paste, fish sauce, malt vinegar, hot pepper paste, ginger, garlic, chili flakes, and brown sugar in a blender and blend until smooth. Mix 6 tablespoons of the dressing into the vegetables. Season to taste with salt, toss, and serve. (Note: The remaining dressing can be used as a sauce for turkey or chicken wings. Combine 1 cup of dressing and 1 stick of unsalted butter over low heat and stir until everything comes together.)

BROTHY BEANS WITH KIMCHI AND SQUASH



Brothy Beans With Kimchi and Squash image

This stick-to-your-ribs stew gets heft from creamy white beans and winter squash; we opted for acorn, but kabocha or delicata squash would also be welcome.

Provided by Andy Baraghani

Yield 4 servings

Number Of Ingredients 11

1 acorn squash (about 1¼ lb.), halved, seeds removed, cut lengthwise into 1"-thick wedges
1 medium onion, thinly sliced
6 garlic cloves, thinly sliced
1 (3-inch) piece ginger, peeled, thinly sliced
2 cups chopped Napa cabbage kimchi with liquid
2 Tbsp. gochujang (Korean hot pepper paste)
6 cups chicken stock or low-sodium chicken broth
Kosher salt
2 (15.5-oz.) cans butter or cannellini (white kidney) beans, rinsed
2 scallions, thinly sliced
4 large egg yolks (see note)

Steps:

  • Combine squash, onion, garlic, ginger, kimchi and liquid, gochujang, and stock in a medium pot; season lightly with salt. Bring to a boil over medium-high heat. Reduce heat to medium-low and simmer gently, stirring occasionally, until squash is almost tender, 20-30 minutes.
  • Add beans to stew and cook until squash is tender and beans have absorbed some of the cooking liquid, 8-12 minutes. Remove from heat; taste stew and season with more salt if needed.
  • Ladle stew into bowls; top each with scallions and an egg yolk.

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