Braised Honeynut Squash with an Olive and Prune Relish
1 1/2 cups vegetable stock
2 Tbsp. butter
1 tsp. salt
2lbs. honeynut squash, peeled and cut into 1/2” strips
Cut a piece of parchment paper into a circle the size of a 12” pan, then cut a small hole in the center. Note: this step is not obligatory but it helps to keep the steam in the pan so both sides of the squash cook evenly.
Bring stock, butter and salt to a simmer in a 12” saute pan. Remove pan from heat and add squash. Place parchment round on top of squash, cover the pan and leave for 15 minutes.
Return the pan to the stove, remove lid (but not parchment paper), and bring to a simmer. Simmer until almost all the stock has evaporated and squash is tender but not mushy (about 15-20 minutes).
Remove parchment paper, raise the heat to high and boil until most of the stock has evaporated, about 5 minutes.
1/3 cup pitted prunes, roughly chopped
2/3 cup pitted green or black olives, roughly chopped
1 shallot, finely chopped
2 Tbsp. extra-virgin olive oil
1 Tbsp. red wine vinegar
1/2 tsp. anise seeds (optional), slightly crushed in a mortar
1/4 tsp. salt
Combine all the ingredients in a small bowl and serve on top of squash.